Bread Pudding

Bread pudding is a favorite dessert of mine. I didn’t like it as a child, but now I love it. This recipe makes a nice small amount, (even if it does say 5 or 6 servings) so if you live alone or with heathens who hate bread pudding, you can still enjoy the French Toast like goodness of bread pudding. One large serving right away, the next cold for breakfast, snack or warmed briefly in the microwave.

5 slices day old bread
2 tablespoons butter or margarine
½  cup moist raisins
¼ teaspoon salt
½ cup sugar
3 eggs, beaten
3 cups milk, scalded
¼ teaspoon cinnamon

Toast bread and spread with all the butter while hot. Arrange toast in a buttered baking pan. Sprinkle with raisins. Stir salt and all but 2 tablespoons of the sugar into the eggs. Add milk and stir to mix well. Pour over the toast and let stand 10 minutes. Press toast lightly down into milk occassionally so it soaks up most of the milk mixture. Mix cinnamon with remaining 2 tablespoons sugar and sprinkle over top. Place dish directly on oven rack. Bake in moderate oven (350° F.) about 25 minutes or until knife inserted in center comes out clean and top is an appetizing brown. Serve warm or cold. 5 or 6 servings. The Modern Family Cookbook


  1. Looks good but lose the raisins

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