Judy’s Cinnamon-Raisin Bread Pudding

From Best Recipes from New England Inns

Bread Recipes | Puddings and Custards Recipes

Yield: Serves 6-8

"This recipe nearly always brings back memories to our male diners of the bread pudding that 'Mother' or 'Grandmother' used to make. It's a standard favorite here at The Birchwood." --The Birchwood Inn, Temple, New Hampshire

• 4 to 5 slices white and/or whole wheat bread, dried in oven
• 1/6 cup butter, melted
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 cup raisins
• 2 jumbo or 3 small eggs, beaten
• 2-1/2 cups milk, scalded
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/4 cup sugar

Cube bread slices and place in greased 8- or 9-inch-square pan. Pour melted butter over cubes. Sprinkle brown sugar, cinnamon, and raisins on it. Combine remaining ingredients in a separate container and pour over bread. Place bread pudding pan inside larger pan with a little hot water in it and bake in 350 degrees F oven for 35-40 minutes.

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