Bread and Raisin Pudding

Ingredients

• Thin slices ( 1/4 inch) bread, preferably from a crusty country loaf, lightly toasted, enough to cover the bottom of a 6-cup gratin dish
• 1 cup golden raisins
• 4 eggs
• 3 cups half-and-half
• ½ cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon confectioners’ sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    502 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 70 grams carbohydrates; 3 grams dietary fiber; 40 grams sugars; 14 grams protein; 168 milligrams cholesterol; 394 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 375 degrees.
2. Arrange the toasted bread slices to cover the bottom of a 6-cup gratin dish. The number of slices you will need will depend on the size of the loaf. Top with the raisins.
3. In a bowl, beat the eggs; mix in the half-and-half, sugar and vanilla extract. Pour evenly over the bread so that all the slices are moistened.
4. Bake for 40 minutes, or until set. Let cool.
5. Just before serving, sprinkle with the confectioners’ sugar. Serve cool, but not cold.