LuAnn's Family Favorites Recipes
Double Boiler Raisin Bread Pudding for Two
A layer of brown sugar on the bottom of the pan makes a delectable sauce for this pudding while protecting the custard from contact with the hot pan.
Ingredients
- 1/4 cup brown sugar
- 2 tablespoons raisins
- 1 tablespoon butter or margarine
- 2 slices firm or frozen bread (to make the butter easier to spread)
- 1/4 teaspoon ground cinnamon
- 3/4 cup milk
- 1 large egg
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Grease the bottom and half way up the sides of the top half of a double boiler.
- Firmly pat the brown sugar into the pan, completely covering the bottom. Sprinkle the raisins over the brown sugar; set aside.
- Spread the butter on the bread. Sprinkle on the cinnamon, then rub into the butter. Cut the bread into 1/2-inch cubes; set aside.
- In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring gently to coat.
- Carefully, so as not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.
- Place the double boiler over cold water; cover. Over low heat, cook until set in the center, about 1 hour. (Shake pan gently to test firmness.)
- Spoon the warm pudding into dessert dishes. Spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.
Notes
A popular little cooking magazine, sadly no longer published, featured a reader recipe request column. In 1996, I sent this recipe, which had first appeared in a 1985 issue of the magazine, in response to a request for a recipe for bread pudding made in a double boiler. Sometime later, I received a lovely thank you note from "Marge," saying she had received 30 responses to her request - each recipe different. Of all she had tried so far, she said mine was the best! - LuAnn Bermeo
Attribution
Adapted from Women’s Circle Home Cooking magazine, January, 1985 by LuAnn Bermeo, a.k.a. "Tofu Queen."