Bread Pudding
Region/Country: U.S.
1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Crush with hands until well
mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar,
vanilla, and spices together. Gently stir into the bread mixture. Gently
stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.. Best fresh and eaten the day it is made. Makes 8-10 servings.
