Bread and Butter Pudding
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Many of us have forgotten how good this old-fashioned dessert really is. Sprinkle 1/8 to 1/4 teaspoon ground nutmeg or cinnamon over the top of the pudding after removing it from the oven. Use whole wheat or raisin bread instead of the white bread. If you don't have day-old bread, toast fresh bread very lightly. INGREDIENTS 1/2 cup raisins 5 slices day-old white bread 3 tablespoons butter, softened 2 cups milk or half-and-half 1/2 cup sugar 1 teaspoon vanilla extract 2 eggs Preheat the oven to 350 degrees. Place the raisins in 1 cup of hot water, and let them soak for 5 minutes. Meanwhile, trim the crusts from the bread, spread one side of each slice with the butter, then cut the slices in half. Put the bread, buttered side up, into a greased 8 x 8 x 2-inch baking dish. Drain the raisins and sprinkle them over the bread. Heat the milk and sugar until steaming. Remove from the heat and stir in the vanilla. In a mixing bowl, beat the eggs lightly, then gradually stir the hot milk into the eggs. Pour the mixture over the bread slices. Bake, uncovered, for 25 minutes, or until the top is brown and a knife inserted into the center of the pudding comes out clean. Makes 4 servings