Raisin Bread Pudding
"I grew up with six sisters and two brothers. My mother had to cook and bake very fast, because she did not want us standing around the kitchen whining about when the food would be ready. One of my favorite desserts that she baked was a very simple Raisin Bread Pudding.
"I use day old white bread, however some recipes use French bread because of
the bread's consistency. I grew up in inner city Houston, Texas, so French bread was not an
option. If you don't have stale bread, leave the amount of bread for the recipe on your
kitchen counter wrapped in paper towels and it will be stale in the morning."
—Rushion McDonald
In addition to being an Emmy award winning television producer, motivational speaker, businessman, and philanthropist, Rushion McDonald is an avid and accomplished baker.
Ingredients
Units:
- Land O'Lakes Unsalted Butter - 2 oz
- White Bread - 8
- Sun Maid Raisins - 2⅞ oz
- Egg - 7¼ oz
- Horizon Organic Milk - 1⅛ lb
- Domino Granulated Sugar - 6⅛ oz
- McCormick Ground Cinnamon - 1/8 oz
- McCormick Pure Vanilla Extract - 1/8 oz
- Domino Dark Brown Sugar - 2 oz
Servings
1 puddingDirections
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