The Subletts Are cooking! The Subletts Are cooking!: Bread Pudding with Raisins

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ingredients
5 – 6	slices	day-old bread, cubed
1	cup	raisins
2	cups	skim milk
2	lg.	eggs, slightly beaten
2	tbsp.	sugar
1	tsp.	vanilla extract
1	tsp.	cinnamon
1/4	tsp.	salt

method

Preheat oven to 350°. Mix bread cubes and raisins in 1-1/2-quart baking dish. Combine remaining ingredients. Pour over bread and raisins; stir.

Set dish in shallow pan on oven rack. Pour hot water in pan to depth of 1 inch.

Bake 45 – 55 minutes or until knife inserted in pudding comes out clean.

: Charles Nyström Sublett

variations

Substitute other dried fruit for the raisins.

About the compiler — really!

Hi — I’m Charles Sublett. I was fortunate to grow up in a family where food was important — and deliciously prepared. Although never afraid to try new things, we had our favorites. I’m attempting to compile some of them here to share among all of us who have scattered so far from each other, to pass them along to new additions to our family, and to make them available to a wider audience via the internet.

The nature of the internet results in sharing these with everyone who cares to read along or happens upon this blog. All the better — I definitely think these are worth knowing about.

Many of these recipes come from my grandmother Sophia Sublett Martin and her friends in Radford, Virginia; others have been added along the way by other members of the family and various friends. I’m grateful for everyone’s contributions; any errors or omissions are mine alone.

I don’t claim that any of these recipes originated with the person listed as contributor — that’s just to acknowledge, where possible, who introduced me to a recipe that came to be one I enjoy.

I hope you’ll try some of these and enjoy them enough to add them to your list of favorites, too!

The Subletts Are cooking! The Subletts Are cooking!

Bread Pudding with Raisins

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