Custardy Bread Pudding

Puddings and Custards Recipes

Yield: 3 to 4 servings

This comes from my dear cousin, Ruth Perkins Wilson (1926-2003). She was living in North Berwick, Maine when she gave this recipe to me in 1987. I have sweet memories of Ruthie every time I make this pudding. It is delicious, and has a very custardy texture.

• 2 cups bread, cut into cubes
• 2 cups milk
• 3 eggs
• 1/2 cup sugar
• raisins if desired
• 1/2 teaspoon vanilla
• pinch of salt

Place bread cubes in a 1 1/2-quart

buttered baking dish. In a saucepan, scald milk; let cool. In a bowl, beat eggs well; add scalded milk, sugar, salt, raisins (if desired), and vanilla.

Pour mixture onto bread cubes and combine lightly. Fill a second, larger baking dish with an inch or two of water, and place bread mixture dish inside.

Bake in a 350-degree oven for 50 to 60 minutes, or until a tableknife inserted into the

nearly clean. Serve warm.

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