Christmas Bread Pudding

Be it ever so humble, there’s no place like home … Stay at home. Maybe not forever, but for now. Stay calm, stay safe, and celebrate the season, even if it’s dinner for one, this year. The simplicity of this little recipe strikes me as appropriate during this global pandemic.

Christmas Bread Pudding:

2 c. (500 mL) milk

1/4 c. (60 mL) butter or margarine

1/3 c. (70 mL) granulated sugar

2 eggs

3 c. (750 mL) soft white bread crumbs (no crusts)

1/2 c. raisins, plumped, drained, and lightly blotted dry

1 tsp. (5 mL) powdered cinnamon

Preheat oven to 350 deg. F. In a microwave oven or medium saucepan over medium heat, scald milk. Add butter or margarine, stirring until melted. In large mixing bowl, beat sugar and eggs well. Add small amount of egg mixture to hot milk, whisking together. Pour hot milk into egg mixture, stirring constantly. Set aside.

Sprinkle bread crumbs into lightly greased 1-1/2 qt. (1.5 L) casserole. Add raisins, sprinkling with cinnamon. Pour egg mixture over crumbs. To large baking dish or roasting pan, add 1 in. (2.5 cm) hot water. Set casserole into dish. Bake 45 min., or until knife inserted near edge of pudding comes out clean. Serve warm with Brown Sugar Sauce or (if it’s in your budget) Old-Fashioned Brandy Butter. Serves 6.