Bread Pudding
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: Serves 6
Categories:
Ingredients
- 1 loaf stale sliced white bread
- 4 tablespoons (1/2 stick) butter
- 1/2 cup golden raisins
- 1 cup sugar
- 3 large eggs, beaten
- 2 cups milk
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
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Instructions
- 1. Preheat oven to 350°F. Grease with butter a 3-quart casserole dish.
- 2. Butter both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
- 3. Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
- 4. Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
- 5. Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
- 6. Bake 40 minutes. Serve hot or cold.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
