Homemade bread pudding from mount vernon


2 cups fine dry bread crumbs (I made from leftover baguette, crusts removed)
4 cups half-and-half
1 cup sugar
1/2 tablespoon unsalted butter, cut into bits
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
5 large eggs, beaten lightly
2 teaspoons vanilla
1/2 cup raisins


Preheat oven to 350 degrees. In a bowl, let the bread crumbs soak in the half-and-half for 6 minutes, stir in the sugar, butter, salt, nutmeg, cinnamon, eggs, vanilla, and the raisins. Pour into a buttered 13x9" baking dish. Put the dish in a larger baking pan, pour enough hot water into the pan to reach halfway up the sides of the dish, and bake in the middle of the oven for 1 hour, or until it is golden.


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What is half and half ?


Half and half is equal parts light cream and milk, and is known as "half cream" in the UK. It is lower in fat than heavy cream. You can make your own by combining 4 parts whole milk with 1 part heavy cream or, if you can find light cream, use 3 parts whole milk to 1 part light cream. Thanks for the question!

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