Creole Bread Pudding with Hard Sauce

If you want a fluffy Bread Pudding rather than a dense, gummy one, be sure to use dry bread cubes. The leftovers are even good for breakfast if you pour on maple syrup rather than Hard Sauce.

1 12 oz can 2% lowfat evaporated milk
3 extra large eggs, lightly beaten
3/4 cup sugar
2 Tbsp vanilla extract
1/2 16 oz loaf day-old French bread loaf, cubed
1/2 cup raisins
2 Tbsp butter, cut into 1/2-inch cubes and softened
Hard Sauce

1. In a large bowl, whisk together the evaporated milk, eggs, sugar, vanilla and 1/2 cup water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in raisins and butter, blending well. Pour into a greased 13- x 9-inch baking dish. Let stand 20 minutes while the oven pre-heats.
2. Bake at 350° for 30 to 40 minutes or until just set and crust is golden. Do not over bake. Remove from oven, and let stand 10 minutes. Serve with Hard Sauce.

Servings: 8


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