Bread pudding for breakfast, dessert or snack.
3 oz raisins
10 to 12 pieces white bread without crust
2 oz margarine
2 oz sugar
1 tsp vanilla
1 1/2 cups milk
1/2 tsp powdered cinnamon
1 tbsp brown sugar
Scatter half the raisins over the bottom of a baking dish. Butter one side of the bread slices, cut in half and layer overlapping it buttered side down over the raisins.
Beat eggs, sugar, vanilla and milk and pour over the bread. Scatter the remaining half of raisins.
Sprinkle cinnamon, brown sugar and bake at 350F for 30 minutes until the top is golden brown. Let it cool and then leave in the fridge for few hours before serving.
For a variation add other dry fruits, chocolate chip or nuts.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First