·         5 slices white bread, crust trimmed

·         ¼ cup softened butter

·         ½ cup raisins

·         1 teaspoon cinnamon

·         3 cups milk

·         2/3 cup sugar

·         4 eggs

·         1 teaspoon vanilla extract


Preheat oven to 350°F (177°C). Lightly butter a shallow 12 x 8 x 2 inch baking tray. Butter bread slices generously with  the butter. Cut each slice into 4 squares. Sprinkle raisins over the bottom of the prepared baking dish then arrange bread squares, buttered side up, over raisins. Sprinkle bread with the cinnamon.

In a saucepan, heat milk just until bubbles form around edge; remove from heat. Add sugar, stirring until sugar is dissolved.

In a large bowl, beat eggs; stir in hot milk mixture then stir in vanilla. Pour over bread in baking dish. Set baking dish in a larger baking pan then add about ½ to 1 inch of very hot water to the larger pan. Bake at 350°F  (177°C) for 40 to 50 minutes, or until a knife is inserted in center comes out clean. Remove baking dish from larger pan of water and let cool for about 15 minutes before serving. Bread pudding can be served warm or cold. Refrigerate unused portion.

8 Servings


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