Bread pudding, made from buttered bread, raisin, and egg custard is a typical form of British bread pudding. In a mere 30 minutes in the oven, the recipe turns to milk, cream, and egg-soaked bread into a light, custard-like pudding.
This tasty dessert is a perfect way for stale white bread to be used, making it a resourceful and very inexpensive cooking dish.
– 5 slices Of white bread.
– 2 large eggs.
– 2 C.Of whole milk.
– 1/2 C.Of raisins.
– 1/4 C.Of sugar.
– 4 T.Of softened margarine at room temperature.
– 1 t.Of cinnamon powder.
– Step 1: In a small bowl, mix the cinnamon with the sugar and blend well. Put aside for later.
– Step 2: Spread one side of each bread slice generously with softened margarine.
– Step 3: Slice horizontally, cut each in half.
– Step 4: Arrange triangle slices in a skillet with butter-side, slightly overlapping,
Edges facing the same way are up and sliced, creating a spiral.
– Step 5: Sprinkle with the sugar-cinnamon mixture, and raisins as you add the bread.
– Step 6: Place the milk in a small cup, add the eggs and blend well with a whisk or fork.
– Step 7: Pour the milk mixture into the baking pan over the bread.
Let the bread absorbs liquid for about fifteen minutes.
– Step 8: Bake for about 30 minutes in a preheated oven to 350 degrees F, until the surface is golden brown.
– Step 9: Serve the pudding in individual dessert bowls while still soft. It is served plain or sprayed with cream over it.