Raisin Bread Pudding

Raisin Bread Pudding

  • 2 tablespoons butter or margarine, softened
  • 12 ounces (approx. 12 slices) raisin bread, torn into pieces
  • 2 cups milk
  • 3 eggs
  • 2 egg yolks
  • 1 ½ cups heavy cream
  • 1 cup granulated sugar
  • 3 tablespoons brandy
  • 3 tablespoons dark rum
  • 1 teaspoon nutmeg
  • Heavy cream to serve

Spread butter in a 13x9x2-inch glass baking pan. Place bread in a large bowl. Pour milk over bread and allow to soak 1 hour or until most of liquid is absorbed. Preheat oven to 350 degrees F. In large mixing bowl, beat next seven ingredients until thick and smooth. Stir in bread mixture. Pour into prepared baking pan. Place pan in a larger baking pan. Add water to larger pan to come halfway up side of inner pan. Bake 1 hour or until knife inserted in center comes out clean. Serve with heavy cream. Yield: 10 to 12 Servings

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.



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