Custard Bread Pudding

4 slices stale bread (cubed)
4 tablespoons sugar
2 eggs
1/2 cup raisins (soaked in warm water)
1/4 teaspoon cinnamon
1/8 teaspoon almond extract
1/2 teaspoon vanilla
1-1/2 cup milk 1 small can evaporated milk, plus additional amount of skim milk to make (1-1/2cup)

Preheat oven to 350F. Soak bread in water, then squeeze excess water. In a medium mixing bowl, place squeezed bread crumbs. Add cinnamon and drained raisins. Mix well. Beat eggs well. Add sugar and beat again. Scald milk; add egg mixture and cook until slightly thickened. Remove from heat and add vanilla and almond extract. Pour over bread mixture. Mix well. Pour in 8 x 8 inch square baking dish. Bake at 350F for about 25 minutes or until tested done with toothpick. Serve hot or cold.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana