Classic Bread Pudding
This timeless classic is sure to be a hit. Yields: 1 steam pan baked in Cook & Hold oven.
1 loaf raisin bread
2 dz. whole eggs
2 1/2 c. (591 ml) sugar
1/2 g. (1.8 L) milk
2 T. (29 ml) vanilla extract
1 T. (15 ml) cinnamon
1 T. (15 ml) nutmeg
Pre-heat Cook & Hold oven to 275 F(135 C). Spray a 12x20x2 deep pan with food release spray. Cut up bread in small pieces and place into the pan. Mix eggs and sugar until blended. Add milk, vanilla and nutmeg. Pour custard mixture over the bread and blend.
Bake uncovered in the cook & hold with the vents closed for 2 hours or until the custard is set.
Serve warm. Cut out a small portion, plate and garnish with fresh berries or chocolate sauce and chocolate shavings.