SOUTHERN BREAD PUDDING

My husband is from New Orleans and one of his favorite desserts is Bread Pudding. I've tried many recipes but this is his favorite. He should know because being born and raised in New Orleans they take their bread pudding seriously.

SOUTHERN BREAD PUDDING

5 slices of white bread, torn into small pieces
4 tblsp. soften butter
1/2 c. of raisins
1 tsp. cinnamon
3 c. milk
2/3 c. sugar
4 eggs
1 tsp. vanilla extract

1. Preheat oven 350. Lightly butter a shallow 12x8x2-inch baking dish. Butter bread slices generously. Cut each slice into 4 squares. Sprinkle raisins over the bottom of the prepared baking dish then arrange bread squares, buttered side up, over raisins. Sprinkle bread with cinnamon.

2. In saucepan, heat milk just until bubbles form around edge; remove the heat. Add sugar, stirring until sugar is dissolved.

3. In a large bowl, beat eggs; stir in hot milk mixture then stir in vanilla. Pour over in baking dish. Set baking dish in a larger baking pan then add about 1/2 to 1 inch of very hot water to the larger pan. Bake at 350 for 40 to 50 minutes, or until a knife inserted in center come out clean. Remove baking dish from the larger pan of water and let cool for about 15 minutes before serving. Can be served warm or cold. Refrigerate unused portion. Bread pudding recipe makes 8 servings.