Mom's Bread Pudding

Mom's bread pudding was the best ever.  She often made it when she was coming down to visit one of us kids who she knew liked it, or when some of us were going to her house.  I finally decided to try to make it a couple years ago, and got the recipe from her.  I've tasted bread pudding made fancy at restaurants, but this is some good old fashioned bread pudding and I think it's the best!!  Eat it warm with a generous helping of cream on top of it:)

A couple weeks ago I made some. I know I hadn't made it since before Mom died, so it had been quite awhile.  I was really good (ha-ha!!!) and had only 2 helpings - one when it was warm out of the oven, and one the next morning for breakfast, warmed up.  I really could have eaten the whole pan of it by myself!  I absolutely LOVE it!!!  Here is the recipe.

BREAD PUDDING

7 1/2 cups milk

9 eggs, beaten

1 1/8 cups sugar

dash of salt

1 1/2 tsp. vanilla

1/2 cup raisins

9 slices bread, cubed*

Cinnamon

Preheat oven to 350*.  Whisk together milk, eggs, sugar, salt, vanilla and raisins.  Line bottom of 9X13 baking dish with cubed bread.  Pour milk mixture over the bread, pushing bread back into the liquid to coat well.  Sprinkle with the cinnamon.  Place baking dish into a bigger pan filled with water about 1 inch deep.  Bake about 1 hour or until mixture sets and a knife inserted in the center comes out clean.

*I have only made this with my cinnamon raisin bread.  We don't like the crusts of the cinnamon raisin bread, so when I slice my loaves before freezing, I take all the crusts and freeze separately for bread pudding.  Because I use cinnamon raisin bread, I do not add raisins to it.  I think Mom mostly used coffee bread or cinnamon rolls when she made it.

I saw that someone happened to snap a picture of my last bread pudding, so here it is!

I am linking up with AJcrazies, who has Baker's Review Wednesday today.