Raisin Bread Pudding (Turns into Raisin Bread and Butter Pudding)

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Raisin Bread Pudding

 

4 cups of cinnamon raisin bread

2 large eggs

1/2 cup of sugar

1 cup milk

1/2 cup of half and half

1 teaspoon of vanilla

Freshly grated nutmeg

Pinch of salt

 

 

 

 

Preheat oven to 350°F

1. Whisk together milk, half and half, and eggs. Then add in the sugar, salt,

and spices. Set aside.

2. Line the pan with the bread slices. Then pour the custard over the bread and

make sure the bread absorbs all the custard.

3. Bake for 1 hour or until the custard has taken. You can serve bread pudding

right out of the oven, or wait until warm.

 

Author: Gigi, Pasadena CA, USA

Source: Gigi Bakes

Formatted by Chupa Babi: 07.10.08

 

" I used a 6-inch paper liner to bake in. If you use a pan, you must butter the

pan. "

 

" Earlier in the week, I had made “raisin bread†and it had gotten stale.

Instead of throwing it out, I rejuvenated it by turning it into delicious raisin

bread pudding. I really didn’t have to add too much to the custard since the

bread had a lot of flavor on its own. I did add a handful of raisins just

because I really like raisins. I ate a slice for breakfast with coffee and it

was fab. "

 

ChupaNote: to turn this into a bread and butter pudding - butter the slices,

quarter them, and fill bottom of buttered oven dish. Sprinkle each layer with

brown sugar, rains, crushed nuts. Then the next layer of buttered raisin bread.

Next layer of brown sugar, raisins, nuts. etc. Pour egg, cream (better than

milk), vanilla, & nutmeg mixture over all. If layering with brown sugar, leave

out the regular sugar.

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