Double Boiler Bread Pudding

We really like bread pudding but this one is different as it cooks on top of the stove instead of in the oven, which is great when you want a comfort food dessert but don't want to heat up the kitchen with the oven on. Recipe source: Bon Appetit (March 1985)

• Ready In: 1 hr 45 mins
• Serves: 4-6

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.