Double Boiler Bread Pudding

Name: Double Boiler Bread Pudding
Ingredients: 2 tablespoons butter, room temperature; 3/4 cup brown sugar; 4 slices bread, crusts trimmed, buttered and cubed (stale bread or heels work fine); 1/2 cup raisins; 2 eggs; 2 cups half-and-half; 1 teaspoon vanilla; 1/8 teaspoon salt; whipped cream, garnish

9 ingredients

5 steps

Ingredients

2 tablespoons butter, room temperature
3/4 cup brown sugar
4 slices bread, crusts trimmed, buttered and cubed (stale bread or heels work fine)
1/2 cup raisins
2 eggs
2 cups half-and-half
1 teaspoon vanilla
1/8 teaspoon salt
whipped cream, garnish

Directions

1

Coat a 2-quart double boiler (or saucepan) with the butter (2 tablespoons). Pat the brown sugar over the butter.
2

Arrange 1/3 of the bread cubes in a single layer on top of the sugar. Sprinkle with 1/3 of the raisins. Repeat with the layering with the remaining bread and raisins.
3

In a small bowl beat together the eggs and half and half, vanilla and salt. Pour mixture over the bread/raisins.
4

Cover pan and set over boiling water. Cook for 1 1/2 hours or until set, you will probably need to add boiling water at least once.
5

Remove from heat and remove top pan from the boiling water. Let cool for 10 minutes or so and then invert onto a serving platter. Serve with whipped cream if desired.