Diana's Desserts - www.dianasdesserts.com

Cinnamon Raisin Bread Pudding

in Diana's Recipe Book

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Servings: 8
3 large eggs
1/2 cup granulated sugar
1 tsp. vanilla extract
1/4 tsp. salt
1/8 tsp. ground nutmeg
2-1/2 cups milk or half-and-half
1/2 cup raisins
2 tbsp. butter or margarine, melted (optional)
6 slices cinnamon-raisin bread, cut into cubes
1/2 cup caramel ice cream topping

Preheat oven to 350 degrees F (180 C).

Combine eggs, sugar, vanilla, salt and nutmeg. Add milk, raisins and butter (if using). Mix well. Stir in bread cubes. Let stand 5 minutes or refrigerate overnight. Spoon mixture into 8 greased small (6 ounce) custard cups or ramekins. Place cups in a shallow baking pan. Add hot tap water to baking pan until halfway up sides of custard cups. Bake for about 35 minutes or until puffed and golden brown. Serve warm or at room temperature drizzled with caramel topping.

Makes 8 servings.

Date: June 17, 2004

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