Bread Pudding
Reminisce
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Back in 13th-century England, bread pudding was called poor man's pudding. Leftover bread was simply soaked in water, then seasoned with sugar and spices. Todays version features eggs, milk and butter.—Evette Rios, Westfield, Massachusetts
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 10 min. Bake: 50 min.
Ingredients:
- 3 eggs
- 3 cans (12 ounces each) evaporated milk
- 1-1/4 cups sugar
- 1/4 cup butter, melted
- 1/2 to 1 cup raisins
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 loaf (1 pound) bread, cut into cubes
Directions:
In a large bowl, beat eggs. Add milk, sugar, butter, raisins, cinnamon, vanilla and salt; mix well. Add bread cubes; stir gently.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325° for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Store in the refrigerator. Yield: 12-16 servings.