BREAD PUDDING




INGREDIENTS:
6 slices of Texas Toast (or white bread)
1/4 cup granulated sugar
1 Tbs. cinnamon powder
1/2 cup packed raisins

Mix together in small bowl.
7 eggs
1/2 tsp. vanilla
1 1/4 cups sugar

Mix together in medium size mixing bowl until sugar is dissolved;
DO NOT WHIP.
3 cups half-n-half
1 cup heavy cream

Add both slowly to the egg mixture until well blended.



METHOD OF PREPARATION:

Place the slices of Texas Toast (or white bread) in a 9” x 13” baking pan; sprinkle the cinnamon/sugar/raisin mixture on top of bread.
Pour liquid mixture on top, pushing bread down when it begins to float; soak bread well; cover pan with foil.
Place on a sheet pan filled with water; bake in a pre-heated 320° (moderate) oven for 1 hour or until pudding is firm on top and no liquid is showing.
Take out of the oven, remove foil from pan, let cool and serve.



May be covered with plastic wrap and refrigerated for about 2 days and then re-heated.
Once re-heated, do not refrigerate.
If desired, you may serve with a fruit topping, brandy or chocolate sauce