Honey Raisin Bread Pudding
From the 1941 Chicago Culinary Institute Cookbook of 250 Delectable Desserts. Serve with Rum flavored whipped cream. Enjoy!
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DIRECTIONS
- Preheat oven to 350 degrees F.
- Combine honey and bread cubes.
- Cook over low heat until honey is absorbed.
- Rinse raisins and drain.
- Blend milk, eggs, sugar, salt and vanilla.
- Add milk mixture and raisins to bread cubes.
- Mix well.
- Pour into buttered baking dish.
- Sprinkle with nutmeg.
- Place dish in pan of warm water.
- Bake one hour.
- Serve with whipped cream flavored with rum extract.
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