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15
SmartPoints
value

Bread Pudding

 


1 loaf (12 inches) French bread
4 cups milk
½ cup butter, melted
½ cup sugar
1 Tablespoon ground cinnamon
6 eggs
2 teaspoons vanilla extract
⅓ cup dark raisins
⅓ cup golden raisins

Slice bread into 1-inch-thick slices; cut slices into quarters. Whisk together milk, melted butter, sugar, cinnamon, eggs, and vanilla in large bowl. Pour into 2½-quart casserole. Add bread and raisins; push down bread to cover with liquid. Refrigerate 1 hour or until bread absorbs liquid.

Heat oven to 350° F.

Bake in 350° F oven 1 hour or until skewer inserted in center comes out somewhat clean. If pudding begins to brown too quickly, cover loosely with aluminum foil. Let stand 30 minutes. Serve warm, at room temperature, or cold, with vanilla ice cream.

Makes 8 servings.


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