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RAISIN-CUSTARD BREAD PUDDING

Source of Recipe

UNKNOWN


List of Ingredients

4 SLICES WHITE BREAD, CUBED
1/4 C. RAISINS
2 1/4 C. MILK, SCALDED
1 TBSP. BUTTER, SOFTENED
1/2 C. SUGAR
1/2 TSP. SALT
2 EGGS. SLIGHTLY BEATEN
1 TSP. VANILLA
1/4-1/2 TSP. NUTMEG



Recipe

PREHEAT OVEN TO 350 DEGREES. GREASE A 1-QUART CASSEROLE DISH.

PLACE BREAD AND RAISINS IN LARGE MIXING BOWL; ADD SCALDED MILK AND SOAK 5 MINUTES. ADD BUTTER, SUGAR, SALT, EGGS AND VANILLA; MIX WELL. POUR INTO PREPARED CASSEROLE; SPRINKLE WITH NUTMEG.

PLACE DISH IN 8X8X2 INCH BAKING DISH. POUR 2 CUPS OF HOT WATER AROUND CASSEROLE DISH TO MAKE A HOT-WATER BATH. BAKE 60-65 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.

YIELDS 4 SERVINGS.