 | | Cinnamon Raisin Breakfast Pudding |
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1 loaf (1 lb.) unsliced cinnamon
raisin bread, preferably whole wheat
5 lg. eggs
Yolks from 3 lg. eggs
3/4 c. granulated sugar
3 c. milk
1 c. half and half
1 tbsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. butter or margarine, melted
Garnish: confectioners' sugar |
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| Instructions |
| Grease 2 (9") square baing dishes. Trim ends from cinnamon-raisin bread. Cut rest of loaf in 8 slices. Arrange 4 slices on bottom of each baking dish. Whisk whole eggs and yolks in a large bowl until blended. Add sugar, milk, half and half, vanilla, cinnamon and nutmeg. Whisk until well blended. Pour evenly over bread, cover with foil and refrigerate overnight. Heat oven to 350 degrees. Drizzle bread with melted butter. Bake, uncovered 45 to 60 minutes until browned and custard is set. Dust with sugar. Serve immediately. Makes 8 servings. |
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