Tip: Read directions completely before preparing.
Ingredients:
1/4 cup soft butter
10 slices white bread, cut diagonally across, (regular slice bread, not extra thin)
1/4 cup raisins
1/4 teaspoon grated nutmeg
1/4 teaspoon cinnamon
1 1/2 cups milk
1/4 cup heavy cream
2 large eggs
2 tablespoons sugar
1 teaspoon vanilla extract
Sugar Glaze (Click for recipe.)
Directions:
Heat the oven 360°F. Grease a pie dish with a little of the butter. Spread each of the bread triangles with butter.
Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins evenly over the bread. Lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top.
In a saucepan gently heat the milk and cream until warm. DO NOT Boil.
In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in color.
Pour the warm milk over the eggs and continue beating until all the milk is added.
Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 minutes.
Bake the pudding in the hot oven for 40 minutes, until the surface is golden brown and the pudding well risen and the egg is set. This can be served hot or cooled with glaze. Enjoy!
Servings: 8
Tip: Bread pudding is a dish with very old roots. It evolved as a use for stale bread.
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