Old Fashioned Bread Pudding

I love this recipe! It's been a favorite since I was a very young (and broke) cook. Transform some bread, milk and raisins into a warm and comforting dessert!

4 slices of whole wheat bread
2 tablespoons butter
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup raisins
3 eggs, slightly beaten
1/3 cup sugar
1 teaspoon vanilla
dash of salt
2 1/2 cups milk, scalded

Put the milk in a small saucepan over medium heat and cook just until it gets small bubbles around the outer edges and starts to smell slightly sweet. Remove from heat. Toast bread slices lightly. Spread butter on each slice pull each slice apart into about four pieces. Mix the brown sugar and cinnamon. Place the toast slices, butter side up in a buttered 2 quart baking dish. Top with the brown sugar & cinnamon mixture and raisins, then move everything around to coat well.


Mix the eggs, sugar, vanilla and salt. SLOWLY stir the milk into the egg mixture. The temperature of the eggs must be brought up slowly or you will have scrambled eggs instead of custard. Start with several tablespoons at a time at first then add more as you go, stirring constantly and quickly. Pour the mixture over the bread.


Put the baking dish into a 9 x 13 pan. Place the pan on the oven rack and pour about 4 cups (about 1 inch) of very hot water into the bottom of the pan.

Bake at 350 degrees for 65 - 70 minutes or until a knife inserted in the middle comes out clean. Remove the casserole dish from the hot water and serve warm or cooled.


This recipe is linked up at:
The Sundae Scoop, Recipe Swap Sundays, My Meatless Mondays, Just Another Meatless Monday, Monday Mania, Market Yourself Monday, Homemaker Monday