Double boiler raisin bread pudding
Instructions:
- 1/4 cup brown sugar
- 2 tablespoons raisins
- 1 tablespoon butter or margarine
- 2 slices frozen or firm bread - easier to spread
- 1/4 teaspoon cinnamon
- 3/4 cup milk
- 1 egg
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- Grease the bottom and half way up the sides of the top half of a double boiler.
- Firmly pat the brown sugar into the pan, completely covering the bottom.
- Sprinkle the raisins over the brown sugar; set aside.
- Spread the butter on the bread.
- Sprinkle on the cinnamon; rub into the butter.
- Cut the bread into 1/2-inch cubes; set aside.
- In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt.
- Add the bread cubes, stirring gently to coat.
- Carefully, taking care not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.
- Place the double boiler over cold water; cover.
- Over low heat, cook until set in the center, about 1 hour. (Shake pan gently to test firmness).
- Spoon the warm pudding into dessert dishes; spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.
- Yield: 2 servings - if you exercise self-control! 🙂