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
- 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
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 loaf (1 pound) unsliced bread, cubed
- In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes.
- Pour into a greased 13-in. x 9-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. Refrigerate leftovers. Yield: 12-16 servings.
Originally published as Bread Pudding in Reminisce January/February 1995, p49
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