Bread Pudding 2

Recipe courtesy of California Raisin Marketing Board.

Recipe Ingredients:

Custard:
2 cups whole milk
2 cups heavy cream
1 teaspoon salt
1 cup granulated sugar
1 tablespoon vanilla extract
8 large eggs

Bread:
1/2 loaf white bread; crust removed, cubed and dried
2 tablespoons butter, melted
2 cups California raisins

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Heat milk, cream, salt, sugar and vanilla extract in large saucepan until very warm. Whisk eggs thoroughly in a large bowl. Slowly add warm milk-cream mixture. Strain through a fine-mesh strainer into a bowl.
3. Place bread cubes in a large bowl; drizzle with butter. Pour custard mixture over bread; let soak 30 minutes; add raisins. Pour into 13x9x2-inch glass baking dish.
4. Create a "water bath" by placing bread pudding baking dish inside a larger baking dish or roasting pan and put in oven. Fill larger pan with hot water until it comes halfway up sides of bread pudding baking dish.
5. Bake for about 1 hour or until set. Cool and cut in serving pieces.

Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories: 320; Total Fat: 17g; Saturated Fat: 9g; Cholesterol: 145mg; Total Carbs: 38g; Fiber: 1g; Sugar: 30g; Protein: 6g; Sodium: 270mg; Potassium: 292mg.

Recipe and photograph courtesy of California Raisin Marketing Board.