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Double Boiler Raisin Bread Pudding
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- #73238
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/4 cup brown sugar
2 tablespoons raisins
1 tablespoon butter or margarine
2 slices frozen or firm bread (easier to spread)
1/4 teaspoon cinnamon
3/4 cup milk
1 egg
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
directions
Grease the bottom and half way up the sides of the top half of a double boiler. Firmly pat the brown sugar into the pan, completely covering the bottom. Sprinkle the raisins over the brown sugar. Set aside.
Spread the butter on the bread. Sprinkle on the cinnamon and rub into the butter. Cut the bread into 1/2-inch cubes and set aside.
In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring gently to coat.
Carefully, taking care not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.
Place the double boiler over cold water and cover. Over low heat, cook until set in the center, about 1 hour (Shake pan gently to test firmness).
Spoon the warm pudding into dessert dishes. Spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 12, 2009
This is how our great-gandmothers made bread pudding. Brown sugar and butter/margerine in the bottom of a double-boiler. Spread butter/margerine on sliced bread, sprinkle with lots of cinnomon sugar, cut into cubes,mix with raisens, dump into double boiler and add egg/milk/vanilla. What could be easier? Or more tastey? Substitute egg beater and lower the calories and cholesterol. This can be adjusted to a small casserole for one or two. It can also be cooked in the microwave for a fast breakfast treat. I put it together the night before and cook it in the morning. Heaven!