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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My niece in South Carolina sent me this recipe for bread pudding. It was the first time I ever had it. After trying it for the first time, I did make a few adjustments to cater to my taste, although the orginal recipe was quite good. I wanted it to be a bit sweeter so increased the sugar from just under a 1/2 cup to just over 3/4 cup. I also added the double strength vanilla. This pudding can be eaten warm or chilled...topped with pouring cream if desired. Ingredients:
5 slices bread, toasted |
2 tablespoons butter, approximately |
1/2 cup raisins |
1/4 teaspoon salt |
3/4 cup sugar, approximately |
3 eggs |
3 cups milk |
1/2 teaspoon cinnamon |
1/2 teaspoon vanilla, double strength |
Directions:
1. Toast bread.
2. Butter one side only; cut into 16 cubes per slice.
3. In mixing bowl, add eggs, salt, cinnamon, vanilla, and sugar, whisk until well blended.
4. Add milk to the egg mixture and whisk until well blended.
5. Put the bread cubes into a buttered 1 1/2 quart casserole dish.
6. Sprinkle the raisins over the cubes of bread.
7. Pour the egg/milk mixture slowly over the top.
8. Bake in a 350 degree oven for approxiately 45-55 minutes, until a silver knife inserted into the center of the pudding comes out clean.
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