Be the first to Simple bread pudding is spiced with cinnamon and spiked with raisins. Since I love raisins, I always add more. This is an easy old-fashioned favorite dessert.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 4 Tablespoons butter or margarine, more or less as needed, at room temperature
- 5 slices crust-on white bread
- 1/2 cup golden raisins
- 2 cups milk
- 2 eggs
Preparation:
Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside.
Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins.
Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid.
Bake in oven for about 30 minutes, or until top is golden brown.
Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.
Yield: 4 to 6 servings
Recipe Source: The Multicultural Cookbook for Students by Carole Lisa Albyn and Lois Sinaiko Webb (Oryx Press)
Reprinted with permission.
Generously spread one side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins.
Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid.
Bake in oven for about 30 minutes, or until top is golden brown.
Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.
Yield: 4 to 6 servings
Recipe Source: The Multicultural Cookbook for Students by Carole Lisa Albyn and Lois Sinaiko Webb (Oryx Press)
Reprinted with permission.
