Bread Pudding
- 2 cups milk
- 1/4 cup butter
- 1/2 cup sugar
- 4 eggs
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 3 pieces of thick bread, torn into small pieces
- 1/2 cup raisins
Directions:
1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins or berries if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
Notes: I made this with some children of Kurushima Club members in an international foods cooking contest.
Adapted from: Stephanie Stout's Bread Pudding Recipe
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