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Source: FamilyTime Community

Bread and Butter Pudding
Bread Pudding with Rum and Raisins
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Serves: 6
Prep Time: 60 minutes
Cook Time: 60 minutes
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1/4 c raisins
1/3 c rum
8 slices enriched bread, such as challah or brioche, cut into 1
3 T unsalted butter, melted and kept warm
2 c whole milk
3 large eggs, lightly beaten
1/3 c sugar
1/2 t vanilla extract
1/4 t ground cinnamon




Preheat the oven to 350 degrees. Combine the raisins with rum and warm in a small saucepan over low heat. Remove from heat and allow the raisins to plump for about 10 mins. Drain and reserve.

Meanwhile, drizzle bread cubes with melted butter, spread on a bading sheet and toast int he oven, stirring once or twice, until golden brown 10 to 12 minutes.

Combine the milk,eggs,egg yolk,sugar,vanilla and cinnamon and stir until the sugar dissolves.

Grease a 2-qt. shallow casserole,8" square baking dish, or individual 3/4-cup ceramic ramekins with butter and lace in a larger rectangular baking dish. Add the bread cubes and raisins, and ladle the milk mixture over the bread, remserving about 3/4 cup. Refrigerate the bread puddings and the reserved milk mixture for about 30 minutes while the bread absorbs the liquid.

Preheat the oven again to 350 degrees. Spoon the remaining custard mixture on top of the soaked bread. Place the baking pan with the dish or ramekins in the oven, and pour enough hot water into the pan to come half way up the side of the dish.

Bake until the custard is set but sill jiggles in the middle when gently shaken, about 30 minutes for small ramekins and 50 minutes for a larger baking dish. Remove from oven and let stand for 15 minutes. The pudding may be served warm or chilled.





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