2 cups of milk
¼ cup of butter
2 eggs – beaten
½ cup of raisins (I sometimes use a little more)
½ cup of sugar (I prefer the crystallized brown sugar, but any sugar will do)
1 ½ teaspoon of cinnamon
¼ teaspoon of salt
6 ups of dry bread – cubed or torn into small pieces.
Heat the milk and butter together at a medium pace until they nearly boil. Mix the eggs, cinnamon, sugar and salt in a 4 quart bowl. Stir the bread and raisins into the eggs, cinnamon, sugar and salt. Now stir in the milk and butter mixture.
Once there’s a good mix, pour all of it into a 1 ½ quart ungreased casserole. Now, place the casserole in a one-inch deep pan of hot water, and I mean HOT.
Bake in the oven at 350 degrees but leave it uncovered. Keep baking until your knife or long toothpick slips out cleanly. Set it aside to cool for about an hour.
I like it served with thick cream. Sometimes I add lemon to the cream. Other times I add rum.
|Two minutes, thirty seconds|
|Photo by Jason Perlow courtesy of |