The kind of bread pudding that does a muy pronto vanishing act at your dinner table...

There is nothing like warm, fluffy, cinnamony bread pudding especially in the cold of winter.  Oh my goodness...with a fresh steamy cup of coffee...what else does one need?  Well...for the period of time you're savoring the pudding, it almost feels like you don't need anything else in life except the amazing deliciousness of this bread pudding that I make.  It's a good recipe, best when you use older bread and even better when it's cinnamon raisin bread.  I took a basic recipe and changed it and boy does it vanish quickly.  Not only is this a comfort dessert deluxe that your dinner guests will more than appreciate, but it's very inexpensive to make too.  You can be more healthy by substituting all low fat milk and using egg substitute...but this is bread pudding for gods sake!..enuf said.  ;-)

Robert's Cinnamony Bread Pudding

4 cups dried white or cinnamon raisin bread cubes (6-7 slices)

1/3 cup golden raisins

2 eggs slightly beaten

1 cup whole milk

1 cup evaporated milk

1/4 cup melted butter

1/2 cup sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tsp vanilla

Preheat oven to 300 degrees and place the cubed bread into oven for 15 minutes to make bread dry

Remove from oven and allow to cool, then add raisins to bread

Increase temperature to 350 degrees

In a large bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg and vanilla

Mix bread into egg mixture and pour into a greased 1 1/2 quart casserole

Bake uncovered for 50 minutes...or just until very puffy and knife comes out clean when inserted into center of pudding

Cover immediately with plastic wrap and allow to cool

u r going to luv this!

robert