Bread Pudding By Mari

Directions

1. 1
   Grease a baking pan 3 inches high and about 8 x 10. Pre-heat the oven to 350 degrees F (180 ° C)
2. 2
   With 3 / 4 cup brown sugar + 3 tablespoons water and the juice of 1 lemon to make a caramel to cover bottom of pan. When cooking do not leave unattended, because this tends to overflow.
3. 3
   Coat the bottom of pan with caramel and sprinkle with 2 tablespoons of brown sugar and some raisins.
4. 4
   Add raisins to bread. Mix the eggs with white sugar and beat until fluffy. Set aside.
5. 5
   Mix the milk with cinnamon, vanilla, butter and salt. Heat the milk and when a boil turn off heat. Reserve one cup for later use. Mix a little milk with beaten eggs to temper and add to diced bread. Place covered in refrigerator for 1 hour.
6. 6
   Remove from refrigerator and add the reserved cup of milk.
7. 7
   Bake for 45 - 50 minutes in double boiler. Check the pudding with a clean knife; if it does not stick to the knife, bring out of the oven. Leave to cool before removing from pan. Serve cold.