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Cinnamon Raisin Bread Pudding

Cinnamon Raisin Bread Pudding

Ingredients

  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2-1/2 cups milk or
  • half & half
  • 1/2 cup Sun-Maid Natural Raisins
  • 2 tablespoons melted butter or margarine (optional)
  • 6 slices Sun-Maid Raisin Bread cut into cubes
  • 1/2 cup caramel ice cream topping
  • Directions:

    HEAT oven to 350 F.
    COMBINE eggs, sugar, vanilla, salt, and nutmeg.
    ADD milk, raisins, and butter (if using). Mix well.
    STIR in bread cubes. Let stand 5 minutes or refrigerate overnight.
    SPOON mixture into 8 greased (4 ounce) or 5 (8 ounce) custard cups or ramekins.
    PLACE cups in a shallow baking pan. Add hot tap water to baking pan until halfway up sides of custard cups.
    BAKE for about 35 minutes or until puffed and golden brown. (Add 5 to 10 minutes if refrigerated.)
    SERVE warm or at room temperature drizzled with caramel topping.

    Makes 5 or 8 servings.