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Title: Bread Pudding, Jewell Graham
Categories: Dessert
Yield: 8 Servings
| 5 | sl | White bread slices |
| 1/4 | c | Unsalted butter, softened |
| 1/2 | c | Golden raisins |
| 1 | ts | Ground cinnamon |
| 3 | c | Milk |
| 2/3 | c | Sugar |
| 1 | ts | Vanilla |
Preheat over to 350.
Better 12 x 8 x 2 baking dish.
Trim bread crusts and spread slices generously with butter. Cut each slice into 4 squares.
Sprinkle raisins over bottom of baking dish. Arrange bread squares, butter side up, over raisins. Sprinkle cinnamon over squares.
In saucepan, heat milk until bubbles form around edge of pan. Remove from heat, add sugar to milk and stir until sugar dissolves.
Beat eggs in large bowl and gradually add hot milk. Add vanilla. Pour this mixture over bread squares.
Place baking dish in a pan of hot water and bake 40-50 minutes. Remove pan from water and let cook slightly before serving.
Serve with bourbon or rum sauce.
Recipe by: Jewell Graham