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Bread and Butter Pudding Recipe


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     Bread and Butter Pudding

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   20 mins.

8 slices firm white bread
2 tablespoons room-temperature butter
cup raisins
2 eggs
cup sugar
1 cup milk
1 cup heavy cream
teaspoon vanilla extract
teaspoon cinnamon

Butter a 1 -quart baking dish. Butter each slice of bread using 2 tablespoons butter in all. Stack four slices of bread and cut into 3 stacks or rectangles. Repeat with remaining bread. Line prepared dish with half the bread. Sprinkle with half the raisins. Arrange the remaining bread on top. Beat eggs and sugar until light and lemon colored. Gradually beat in milk, cream, vanilla and the 1/4 teaspoon cinnamon until sugar dissolves. Slowly pour this custard over bread. Gently press bread into custard. Sprinkle top with remaining raisins and a pinch of cinnamon. Let stand 20 minutes.
Heat oven to 325 degrees. Put baking dish in a roasting pan. Fill pan halfway with water to make a water bath. Bake until custard sets, about 1 hour. Cool about 15 minutes before serving.

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