Old Fashioned Bread Pudding

• Vegetarian

• Produce

  • 1/2 cup Raisins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 5/8 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 6 cups Bread

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Milk

Found on recipeforperfection.com

Description

Directions

• Preheat the oven to 400 F. Put the butter in a 9 inch cake pan or pie plate, and place the pan in the oven for a couple of minutes to melt the butter.
• Remove the pan and swirl the butter evenly over the bottom of the pan.
• Sprinkle 2 tablespoons of granulated sugar in the bottom of the pan. Set aside.
• In a large mixing bowl, combine the milk, sugar, salt, nutmeg, cinnamon,vanilla, eggs. Whisk briefly until just combined.
• Add the bread chunks to the mixing bowl. If you are using raisins, add them now as well.
• Stir until well saturated with liquid. Use your fingers to massage the mixture and break up any large chunks.
• Gently place the soaked bread chunks in the pan, on top of the butter/sugar mixture. Fill in any gaps in the bread and gently press down on the top to make it even. Pour any remaining liquid evenly over the top.
• Place the pan in the oven. Bake for 15 minutes at 400 F, then turn the oven down to 300 F and bake another 15 minutes. The bread pudding is done when the temperature in the middle reaches 175 F, or when the center jiggles but does not slosh.
• Remove from oven and cool on a rack for 30 minutes. Serve slightly warm, or let cool to room temperature, then refrigerate. Also tastes wonderful chilled.