Bread Pudding

* Exported from MasterCook II *

BREAD PUDDING

Recipe By : The Great American Dessert Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices firm white bread
1 to 2 Tbsp soft butter
1/2 cup raisins
2 eggs
1/3 cup firmly packed light brown sugar
Pinch salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/4 cups warm milk
1 teaspoon vanilla extract
1 teaspoon white sugar

Thoroughly grease an 8-inch square or round baking pan. Toast the bread on
both sides until lightly colored. The bread should remain soft inside.
Spread butter on both sides of each slice, then cut it up into 1-inch cubes.
you should have 2 1/2 to 3 cups of bread cubes. Arrange the bread cubes in
the baking pan; sprinkle with raisins. In a bowl, lightly beat the eggs with
a whisk. Add the brown sugar, salt, cinnamon, and nutmeg. Gradually add the
warm milk and vanilla, stirring until combined. Pour the mixture over the
bread cubes. Let stand for 30 minutes, pressing the bread down occasionally
to absorb the custard. Sprinkle with 1 teaspoon of sugar over the top.
Preheat the oven to 325F. Bake the pudding for 50 to 60 minutes, or until a
knife inserted between the center and edge of pan comes out clean. The
pudding should be golden brown and puffed. Cool on a rack. Serve warm or
cold with whipped cream and fresh berries.

YIELD: 6 servings

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