Last week while I was looking for some recipes, I happened to leave the cookbooks out and when I came home that night from work, I had a request from Randy to make him the bread pudding that was in one of the books. I checked the recipe and saw that I would have to make a trip to the store, so I set forth making a list of the things I needed and added a few extra things that I knew I would need in some other recipes. On Saturday I went into town to get all the supplies I needed so I would be all set this morning to make the pudding. It was alittle later this morning when I decided to start make the pudding, but it didn't take anytime at all to prepare and the recipe was very easy to follow. I did have to try some to see how it tasted and it is rather good, let's just see how Randy feels about it. I will let everyone know what he thought in tomorrow's post.
Feel Better Bread Pudding
3 cups finely diced day-old bread
1/2 cup golden raisins
1 can (14 ounces) sweetened condensed milk
3 cups very hot water
3 eggs, lightly beaten
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon melted butter
1/2 teaspoon salt
1 teaspoon vanilla
whipped cream or chocolate sauce for the top is optional
Butter a 2 quart baking dish. Place diced bread and raisins in baking dish. Toss to distribute raisins evenly throughout.
Combine condensed milk and water. Pour over bread and let stand until lukewarm.
Meanwhile, combine eggs, cinnamon, nutmeg, butter, salt and vanilla.
Pour over bread in casserole. Let stand about 20 minutes. Meanwhile, preheat oven to 35o degrees F. Set baking dish in shallow pan of hot water. Bake uncovered about 1 hour or until knife inserted in center comes out clean.