Making Over the Martins: New Hampshire Bread and Butter Pudding

This was our dessert in New Hampshire on our Food Tour. This recipe comes from Candlelite Inn Bed and Breakfast in Bradford, NH.

Ingredients:

1/3 cup raisins
5 smalll rolls, cubed, toasted
1/2 cup butter, melted
2 eggs
2/3 cup sugar
2 cups milk
1/2 tsp vanilla
1 tsp cinnamon, divided

Directions:

Preheat oven to 375 degrees.

Grease a 1 quart casserole dish (I used butter), line with raisins. Dip bread cubes into melted butter and arrange on top of raisins.

The recipe called for 5 slices of stale bread, I used little rolls I found in the bakery instead. I cubed them up, then toasted them (since they were fresh, not stale).

The recipe calls for 1/4 cup melted butter, but that was not enough to dip each piece of bread, so I ended up using 1/2 cup butter instead (this may be because I used rolls instead of sliced bread and may have ended up with a lot more bread than I was supposed to).

Beat remaining ingredients (except 1/2 tsp. cinnamon)

I used 1 1/2 cups milk and 1/2 cup half and half (I had a 1/2 cup left over from the Corn Chowder and wanted to use it up).

Pour mixture over bread and press down a little to make sure all of the bread soaks up the liquid. Sprinkle remaining 1/2 tsp cinnamon over top.