Bread (and Butter) Pudding

serves 4 - 6

• 6 ounces of white bread - 6-8 slices
• 1/3 cup of raisins
• 4 tablespoons of butter - divided
• 2 large eggs
• 1 egg yolk
• 7 tablespoons of sugar - divided
• 1 and 1/2 teaspoons of vanilla extract
• 1/4 teaspoon of nutmeg
• 2 and 1/4 cups of whole milk
• 1 pinch of salt
• 1 teaspoon of cinnamon
• 1 can of cooking spray

Preheat the oven to 325 degrees. Spray a 1 and 1/2 quart baking/casserole dish with cooking spray.

Cube 4 ounces of bread and add it to the baking dish. Sprinkle on the raisins. Set aside.

In a small dish, melt 3 (of the 4 tablespoons) of butter.

In a large bowl, whisk together the eggs, egg yolk, 6 (of the 7 Tablespoons) of sugar and the vanilla, nutmeg, and salt. Add the milk the melted butter and whisk that together.

Pour the egg mixture over the bread. Let the dish sit, at room temperature, for 30 minutes.

In a small bowl mix the remaining 1 Tablespoon of sugar with 1 teaspoon of cinnamon. Butter the remaining bread with the remaining 1 Tablespoon of butter. Sprinkle on the cinnamon-sugar. Cut the bread into triangles and place on top of the bread pudding.

Bake for 50-55 minutes or until egg mixture is set and the bread on top is crisp.

Let sit for 20 minutes before slicing.