Old Fashioned Bread Pudding

75 min · Serves 6

Based on a recipe from Simply Good Eating Recipe Cards, Vol. 1, 2000 University of Minnesota Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 5whole wheat bread
• 29.6 mlmargarine or butter
• 1.2 mlcinnamon
• ⅓ cupsugar
• ½ cupraisins
• 3eggs
• 1½ cupsnon-fat milk
• 1.2 mlsalt
• 4.9 mlvanilla extract

How to cook it

1. Spread one side of each bread slice with the butter or margarine, then dust evenly with the cinnamon.
2. Cut the prepared bread into 1-inch cubes and transfer them to a lightly greased casserole dish.
3. Add the sugar and raisins to the dish and toss gently with the bread cubes.
4. Whisk the eggs, milk, salt, and vanilla together in a mixing bowl until completely combined.
5. Pour the egg mixture over the bread and gently stir to ensure the pieces absorb the liquid.
6. To bake in the oven, preheat to 350°F (increasing the milk to 2 cups in the custard) and bake uncovered for roughly 1 hour until an inserted knife comes out clean.
7. To cook in the microwave, cover the dish and heat on high for 5 minutes, turn a quarter-turn, and microwave on high for 3 to 5 minutes longer until the edges set and the center is nearly firm, then rest covered for 10 minutes.
8. Serve either warm or chilled, and keep any remaining pudding refrigerated.

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