Recipe: Butterscotch Egg Pudding (using evaporated milk and bread crumbs)

BUTTERSCOTCH EGG PUDDING

1 (12 ounce) can evaporated milk
1/2 cup water
3 cups fresh bread crumbs
1/2 cup firmly packed dark brown sugar
1/4 cup butter
3 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins
1 container sweetened whipped cream (optional, for serving)

Preheat oven to 350 degrees F. Grease 11x7-inch baking dish.

Combine evaporated milk and water in top of a double-boiler and scald over rapidly boiling water. Remove from heat. Stir in bread crumbs, brown sugar and butter. Cool to room temperature.

Beat eggs in a large bowl until well mixed. Add raisins, cinnamon and salt; mix well. Stir in bread crumb-like mixture; beat slightly. Pour into prepared baking dish. Place baking dish in large pan; fill pan with warm water to about 1-inch depth.

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Serve immediately with whipped cream.

Makes 8 servings
Source: Nestle