Bread Pudding

Category: Desserts


1 cup sugar
8 tablespoons butter, softened
5 eggs, beaten
1 pint heavy cream
dash of cinnamon
1 tablespoon vanilla extract
1/4 cup raisins
12 slices, each 1 inch thick of French bread


In a large bowl, cream the sugar and butter. Add eggs, cream cinnamon, vanilla, and raisins. Mix well. Pour into a 9 inch square pan one and three quarter inches deep. Arrange bread slices flat in the egg mix and let stand for 5 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes. Push bread down so that most of it is covered by the egg mixture. Do not break the bread. Set pan in a larger pan filled with water to one half inch from the top. Cover with aluminum foil. Bake 45 -50 minutes, uncovering the last 120 minutes to brown the top. When done, the custard should still be soft, not firm.

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