A delectable old-fashioned dessert that emerges puffy from the oven, then falls slowly; golden and slightly crusty on top, it's soft and spoonable inside. Some purists don't even care to flavor this pudding with vanilla and cinnamon, preferring just the good buttery flavor.
Bread and Butter pudding
~lots of soft butter
~7 slices of good quality white bread (not wonder variety)
~1 quart (4 cups) of milk
~3 eggs, slightly beaten
~1/2 cup sugar
~1/4 teaspoon salt
~1/2 cup raisins
~1 teaspoon vanilla (optional)
~1/2 teaspoon cinnamon (optional)
Preheat the oven to 325 degrees.
Butter a 2 quart baking dish.
Spread a generous amount of butter on one side of each slice of bread and line the bottom and sides of the baking dish.
Mix together the milk, eggs, sugar, salt, raisins and vanilla and cinnamon, if you are using them, and pour over the bread.
Place any extra pieces of bread on top and press down so they are submerged.
Let stand for 10 minutes.
Bake covered for 30 minutes, then uncover and bake for 30 minutes more.
Serve with ice cream or whipped cream.
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