One of my favorites that we serve guests always to rave reviews is Cinnamon Raisin Bread Pudding.. This is an easy crowd pleaser that can be modified for 2-20. This edition will serve 8 either in individual ramekins or in a round 2qt casserole. To serve individuals from the casserole.. I cut into 8 slices, like you would slice a pie and serve in a small cereal bowl.
You will need:
1/2 c raisins
1/3 c orange juice ( apple or cranberry juice works in a pinch)
8 slices Cinnamon Raisin Bread cut into 1 " cubes
3 Tbsp melted butter
2 c milk
3 large eggs
1/3 c sugar
1 tsp pure vanilla extract
Soak your raisins in a the orange juice for 15 minutes. Then drain off the extra oj. Set aside.
Spread your bread on a baking sheet and drizzle melted butter over it. Toast in oven @350 for 10 minutes, flipping them over once.
Spray your container(s) with pam.
Whisk eggs, sugar, vanilla and milk together.
Divide bread between 6 ramekins or place in small round 2 qt casserole. sprinkle oj soaked raisins over the top. Pour milk and egg mixture over casserole. Allow to stand in fridge for 30 minutes so that bread soaks milk mixture up. ( This is important, otherwise it becomes very dry.)
Bake in oven at 350 for 30 minutes for ramekins or 45 minutes for casserole.
We serve this as a "breakfast dessert course" during our fall and winter months. Seriously people, dessert should be served at every meal.
