Cinnamon-Raisin Bread Pudding


Bread pudding made from cinnamon raisin bread makes a wonderful warm dessert. Perfect for chilly days.

2 and 2/3 cups milk
1/4 cup butter
3 eggs
1/2 cup sugar
1 tsp vanilla
3 cups dry cinnamon raisin bread, cut into 1" cubes
1 tsp vanilla
1/2 cup chopped pecans, optional
1/4 cup powdered sugar
1/4 tsp vanilla
1/4 tsp cream of tartar
Pre-heat oven to 350 degrees. Put milk in microwaveable glass bowl. Scald milk by microwaving on high about 3 minutes or until bubbles begin to form at edges. Remove from microwave and add butter. Stir to melt butter, allow milk to cool. In large bowl, mix 1 egg and 2 egg yolks with sugar and vanilla; add cooled milk. Place bread cubes (and pecans, if using) in buttered 1- 1/2 qt casserole dish. Pour egg mixture over the bread. Sprinkle nutmeg on top. Set casserole dish in a larger oven proof dish; add about 2" of warm water to the larger dish, creating a water bath for the bread pudding. Put all in the oven and bake 50-60 minutes or until knife inserted near center comes out clean. Remove from oven and top with meringue. Remove pudding from larger dish before adding meringue. To make make meringue, beat remaining 2 egg whites with vanilla and cream of tartar; gradually add powdered sugar. Beat until stiff peaks form. Put on warm pudding, making sure meringue covers edges well. Return to oven and bake about 15 minutes or until meringue is golden. Meringue can be omitted and pudding served with whipped cream.


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