Old Fashioned Bread And Butter Pudding
|Day old bread slice/Stale bread slices||4|
|Seedless raisins/Sultana raisins||1⁄2 Cup (8 tbs)|
|Cinnamon||1⁄4 Teaspoon, mixed together with equal amount of nutmeg|
|Nutmeg||1⁄4 Teaspoon, mixed together with equal amount of cinnamon|
|Eggs||3 , lightly beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||2 1⁄4 Cup (36 tbs)|
If you like, trim crusts from bread, then butter each slice and quarter.
Arrange 2 quartered slices in the bottom of a buttered 1 1/2-quart casserole, sprinkle with half the raisins and half the spice mixture.
Top with remaining bread, raisins, and spice mixture.
Beat eggs with sugar until cream colored, add milk, and pour over bread.
Let stand at room temperature 1 hour.
Preheat oven to 350° F.
Set casserole in a large, shallow pan and pour in hot water to a depth of 1".
Bake, uncovered, about 1 hour until a knife inserted midway between center and rim comes out clean.
Cool slightly and serve.
If you like, pass cinnamon-sugar to sprinkle on top.