Old-fashioned Bread Pudding

Old-Fashioned Bread Pudding

3 cups soft bread cubes, use 4 cups for a firmer pudding 2 cups milk scalded with 1/4 cup butter 1/2 cup sugar 2 eggs, slightly beaten 1/4 teaspoon salt 1 teaspoon cinnamon or nutmeg 1/2 cup seedless raisins

Note: You can use nonfat dry milk in place of regular milk. If you do this, whisk together the milk and water to make 2 cups. Add the butter. Heat until steaming in a microwave-safe measuring cup in the microwave oven. Follow directions as given.

Add bread cubes to a greased 1 1/2-quart baking dish. Whisk together milk, butter, sugar, eggs, salt and cinnamon or nutmeg. Add raisins. Pour over bread cubes and gently combine.

Place in a pan of hot water. Bake at 350 degrees F for 40 to 45 minutes.

Serves 6.

Variations:

Chocolate: Add 1/2 cup chocolate chips instead of raisins. Omit the spices. (Cinnamon does taste good with this variation though I have tried it).

Butterscotch: Use brown sugar instead of granulated sugar.

Adapted from the 1956 Betty Crocker cookbook

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