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Bread Pudding
SUBMITTED by Helen P., Arkansas
“A recipe passed down through many generations.”
1 (about 12 oz.) loaf French bread, cut in 1 inch pieces
1/3 cup raisins, optional
½ cup butter or margarine, melted
2 cups heavy cream
2 cups milk
4 eggs
1 teaspoon vanilla
1 cup sugar
¾ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Place bread pieces in a large generously buttered 13x9x2 inch
baking dish. Sprinkle raisins to cover bread pieces. Drizzle
melted butter over bread, mixing with hands to coat evenly. In a
medium mixing bowl, beat cream, milk, eggs and vanilla. Add
sugar, brown sugar, cinnamon and nutmeg; blending well. Pour
over bread mixture in pan. Let bread soak, pressing it gently to
insure complete soaking until there is little or no liquid on
bottom of pan. Put pan with bread mixture in a larger pan; fill
pan with water halfway up the sides of the bread filled pan.
Bake in a preheated 350 degree oven for 45-60 minutes, or until
well browned and risen as a soufflé. Serve warm or at room
temperature. Garnish with whipped cream.
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