I made bread pudding again this week and took some pictures, this time I filled my container all the way to the top so I would get more per serving. With raisins, bread, eggs, and cinnamon as the main ingredients I find it hard not to love. This love of bread pudding may also come from my childhood when my aunt would come visit and she’d always be nice enough to make bread pudding.

Thanks Aunt Doey for making me love you through cooking, I plan to do the same with Rach. I hope it’s working and she clicks to read more and make it herself.Ingredients:

• 5 slices day old bread
• 2 tablespoons sugar
• 1 tablespoon cinnamon
• 1/2 cup seedless raisin
• 3 eggs
• 2 cups milk
• a splash of vanilla extract

Instructions:

1. grease the pan with margarine (the pan is about a hand long x a hand wide x 2 inches tall)
2. break bread into small pieces and make a bottom layer, sprinkle 1/3 your cinnamon on top, and 1/3 raisins.
3. repeat until you run out of bread, cinnamon, and raisins. (I made 3 layers)
4. mix eggs in a mixing bowl, then add the milk vanilla and sugar and mix again.
5. push the bread in the pan down a bit so the top has an evenish surface.
6. drizzle this mixture on top of the bread in the pan evenly with a zig zag pattern.

Baking:

• put it in the oven at 350 F for 1 hour.
• I needed 1 mixing bowl. 1 pan. a small square of wax paper to spread the margarine and not get my fingers greasy. 1 spoon to help he spread the cinnamon.  and 1 wisk. if you do it with less tools you have to clean you win! (hint try using the spoon to mix)