Wednesday, March 2

Cran-rasin Currant Bread Pudding

A fun and updated twist on a classic favorite, makes this a tummy treat!

serves 4-6
Full time: 45-60 minutes
You will need:

3 lg eggs beaten
1/2 loaf (or 8oz loaf) italian bread, sliced and cubed into 2" pieces
2 cups half and half
1 cup milk
1/3 cup currants
1/3 cup walnuts (can be left out)
1/3 cup cran-rasins
1/2 cup sugar
2 tbsp butter, melted
1 tsp cinnamon
1 tsp nutmeg

Lets begin:

Heat oven to 325'

In a mixing bowl stir together butter, half and half, milk, sugar, cinnamon, nutmeg

Fold in the bread cubes, if bread is a day or more older-let sit five minutes, if bread if fresh move on to next step

Ligtly grease and flour a bread loaf pan

Pour half the bread mixture into the loaf pan

Top with cran-rasins, walnuts, currants

Pour in remaining bread mix

Bake 35-45 minutes, until set in middle

Allow to cool half way before serving

To add alittle extra fun, top with ice cream, or whipped topping!