An EASY, different way to make bread pudding! You just lightly butter slices of raisin bread, pour a custard on top and bake! It comes out perfectly every single time! Delicious served either cold (my preference) or hot, with or without whipped cream!
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Large Pan for a Water Bath
Preheat the oven to 350°.
LIGHTLY SPREAD a little more than one-half teaspoon butter onto each slice of bread. (Don't butter it too much! Just one light layer of butter. You don't want to see butter floating in the baked pudding!)
Cut each raisin bread slice into quarters, either in square shapes or triangles.
Place all the raisin bread quarters into a 13x9x2-inch pan, laying some slices on top of each other. Set aside.
In a large bowl, use a wire whisk to beat together the milk, eggs, sugar, and vanilla extract.
Pour this egg mixture over the raisin bread slices. Push down the slices with a rubber spatula to be sure they are all covered in the mixture.
Place the pan in a water bath. (Put the bread pudding pan into another larger pan filled one-quarter of the way up with hot water).
Bake at 350° for 40 minutes.
Remove the bread pudding pan from the water bath and cool it on a wire rack.
Serve it hot or warm, or store the bread pudding covered in the refrigerator and serve it cold.
VARIATION: Use this method with any sliced bread of your choice!