Bread pudding

The pudding can be made with store-bought bread but it's better if it's made with firm-textured, homemade bread that's two to three days old.

 

- 2 cups dark, seedless raisins
- 12 slices white bread, do not use fresh bread
- 6 eggs
- 1½ cups sugar
- ½ teaspoon salt
- 3 cups milk
- 1 teaspoon vanilla

Preheat oven at 350F.

Butter a 9x12-inch baking pan generously.

In a small bowl, plump raisins by covering with boiling water 10 minutes. Drain thoroughly on paper towels.

In a large bowl, beat eggs, sugar, salt, milk and vanilla.

Cut the bread into cubes and add to the milk mixture.

Add the raisins and mix together. Let the mixture rest for 30 minutes.

Pour the mixture into the baking pan and bake in the oven for about 45 minutes.

Until top of the pudding is lightly browned, the pudding is firm to the touch and a knife inserted halfway between the sides of the pan comes out clean.

Serve warm or cold and pass a pitcher of light cream.

Serves 12.

BON APPETIT