Custard Bread Pudding
|White bread slice||3|
|Raisins||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs) (As Needed)|
|Milk||3 Cup (48 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla/Rose water||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
Let bread stand uncovered overnight to dry.
Cover raisins with boiling water; let stand 5 minutes.
Mix eggs, milk, 1/4 cup sugar, and vanilla or rosewater.
Place raisins in ungreased 10x6x2-inch baking dish.
Pour egg mixture over.
Spread bread slices with butter; cut each slice diagonally into 4 triangles.
Place atop egg mixture, buttered side up.
Sprinkle with mixture of 2 tablespoons sugar and nutmeg.
Set baking dish in pan on oven rack.
Pour hot water into pan to depth of 1 inch.
Bake at 350° till knife inserted half way between center and edge comes out clean, about 45 minutes.