Raisin-Bread Pudding Recipe

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Raisin-Bread Pudding

1 loaf Raisin bread with cinnamon

2 quarts milk

1/2 cup sugar

1 tablespoon ground cinnamon

2 tablespoons vanilla extract

3/4 teaspoon ground nutmeg

6 large eggs

2 tablespoons maple or maple-flavored syrup

1. Preheat oven to 350 F. Grease 13by 9-inch glass baking dish.

2. Place 8 bread slices, in one layer, in baking dish. Cut each remaining slice of bread diagonally in half and arrange in baking dish, overlapping slices.

3. In very large bowl, with wire whisk or fork, beat milk, sugar, cinnamon, vanilla extract, nutmeg and eggs until blended. Pour milk mixture evenly over bread in baking dish. Press bread down with fork; let stand for 15 minutes for bread to absorb some of the milk mixture.

4. Bake 55 to 60 minutes until knife inserted in center of bread pudding comes out clean, covering loosely with foil during last 15 to 20 minutes of baking if top begins to brown too quickly. Brush top of bread pudding with maple syrup. Serve warm. Or refrigerate to serve cold later. Makes 16 servings.

• Each serving: About 255 calories, 8g total fat, 96mg cholesterol, 240mg sodium.

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