Cinnamon Raisin Bread Pudding

Prep: 15 min, Cook: 30 min.

8 slices raisin bread, cubed
2 eggs
1 egg yolk
1/4 cup plus 2 Tbs. sugar
1/4 tsp. cinnamon
1-1/2 cups milk
1/2 cup half and half
1-1/2 tsp. vanilla extract
2 cups whipped cream

Preheat oven to 350°F. Arrange bread pieces in the bottom of a buttered 8 inch baking dish. Combine eggs and egg yolk in a bowl. Whisk vigorously until blended. Whisk in remaining ingredients, except whipped cream, and mix thoroughly. Pour custard over bread. Place baking dish in a larger roasting pan. Add enough hot water to pan to come halfway up sides of baking dish. Bake 40 minutes or until custard is set and top is golden. Let stand 10-15 minutes before cutting into squares. Serve with a dollop of whipped cream.

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 6.