RAISIN BREAD PUDDING

Raisin Bread Pudding is one of the easiest ways to save leftover stale bread from wastage.  In fact those stale bread  can be transformed into interesting and filling meal. .

Below are  4  recipes to try out at home and these make a great breakfast/snack:

Microwave Bread Pudding

Egg Free French Toast

Roti John (Asian French Toast)

Bread Paratha

This  Raisin Bread Pudding is a dish you can make again and again, as it's versatile enough so you can be a bit creative with it each time.

Could not do more than one layer since my baking dish is 9 x 13 in but a smaller dish allows you to get more layers.

Also added sliced bananas, this is entirely up to you.  Other fruits can be added for flavor and to enhance the look of the pudding.

There are many recipes for bread pudding and several are served with a sauce.  As the pudding itself is delicious on its own, the sauce is something not used.  This recipe is wonderful without the sauce but the sauce made it absolutely delectable.

RAISIN BREAD PUDDING
Serves 4

8 slices white/wholemeal  bread
3 tablespoon  butter
1/3 cup  (50 g)  raisins
2 eggs, beaten
6 tablespoon white sugar
1 teaspoons vanilla extract
1/2 teaspoon salt
2 cups milk
2 medium banana sliced (optional)

DIRECTIONS

* Grease 1 liter/ 2 qt baking dish with butter.

*  Cut the crusts off the bread.  Spread each slice on one side with butter then cut into triangles. .

* Arrange a layer of bread, buttered side up in the baking dish. Sprinkle with raisin.  Repeat the layers of bread and raisin..

*Whisk the eggs, sugar, vanilla and salt together. Add milk, stir well and pour over bread  triangles.  Let soak for 20 minutes. .

* Preheat oven @  180 C then  bake for 30  minutes or until  the top is golden brown. .

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