Bread Pudding


This is a good way to use up odd-shaped slices or bread that is dry and crumbly, but catch it before it molds!

4 cups stale white homemade bread
1/2 cup raisins
3 cups scalded milk
3 eggs
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
2 tablespoons granulated sugar

Scald raw, unpasteurized milk by heating it in a saucepan until a “skin” forms on top. Set aside to cool. Cut stale bread (two to three days old) into cubes.    Place bread cubes in a buttered baking pan. Sprinkle with raisins. Beat together eggs, sugar, hot milk, salt and vanilla. Pour over bread and let stand 10 minutes. Meanwhile, mix cinnamon and sugar together and sprinkle over the top.

Bake at 350 degrees F. for about 40 minutes or until a knife inserted near the center comes out clean.  Do not over-cook or pudding will separate and weep.

Cool.  Serve warm with a scoop of ice cream if you have it.  Refrigerate leftovers if there are any.

If you need to use fresh bread, cut it into cubes, spread it in a shallow baking pan and let it air dry overnight.

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