RAISIN CUSTARD BREAD PUDDING
This recipe comes out of an old recipe flier of my mom's. I can see the old flier in my head and I believe it was an aluminum foil contest, maybe reynold's wrap...Anyway, I always loved this recipe and stumbled upon it tonight in an old recipe box. This bread pudding has the best custard filling and is just to die for, I think it...
Provided by Angela Gray
Categories Other Desserts
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 350 degrees. Grease a 1 quart casserole dish
- 2. Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
- 3. To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
- 4. Pour into casserole dish and sprinkle top with nutmeg.
- 5. Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water). Bake for 50-60 or until fairly firm.
- 6. I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)...lol
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