The Mirage Bread Pudding

I got this recipe from the hostess at the Mirage Buffet when in Las Vegas in June 2002. I am trying the recipe right now and will have to let you know how it tastes. I am baking it in a roasting pan though I think a regular lasagna pan will do.

14 eggs
1/2 tsp vanilla
2 3/4 cups sugar

Mix together in medium size mixing bowl until sugar is dissolved. DO NOT WHIP.

1 1/2 qt Half-n-Half
1/2 qt. heavy cream

Add liquids slowly [to first ingredients] until both are well blended.

6-8 sliced white bread - toasted

1/2 cup granulated sugar
2 Tbs. cinnamon powder
1 cup packed raisins

Mix together in small bowl.

Method of Preparation:

1. Lay white bread in deep-dish pan and sprinkle cinnamon/sugar on top, along with raisins.

2. Pour liquid mixture on top of bread, pushing bread down with it begins to float.

3. Soak bread well. Cover pan with foil. Place on sheet pan filled with water, in a pre-heated 320 degree (moderate heat) oven for 1 hour or until pudding is firm on top and no liquid is showing.

4. Take out of the oven; remove foil from pan, let cool and serve.

May be refrigerated for about 2 days and reheated. Cover with plastic wrap only when storing in fridge.

Do not refrigerate once reheated.

You may serve this with fruit toppings, brandy or chocolate sauce.

Enjoy!