Recipe: Raisin Honey Bread Pudding with Maple-Pecan Variation (1940's)

RAISIN HONEY BREAD PUDDING

3/4 cup raisins
Hot water (for rinsing raisins)
1/2 cup honey
4 cups white bread cubes
1 quart milk
5 eggs, slightly beaten
1/4 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
Few grains nutmeg
Whipped cream (optional, for serving)

Rinse raisins in hot water and drain; set aside.

Combine honey and bread cubes in a saucepan; cook over low heat and stir until bread absorbs honey (2 to 3 minutes). Set aside.

Blend milk, slightly beaten eggs, sugar, salt and vanilla together. Add with raisins to bread cubes; mix well. Pour into buttered baking dish. Sprinkle with nutmeg.

Place dish in pan of hot water and bake in moderate oven (350 degrees F) 1 hour or until knife inserted in center comes out clean.

Serve with plan or whipped cream.

MAPLE-PECAN VARIATION:
Use pecans and maple syrup instead of raisins and honey

Makes 6 to 8 servings
Source: The Dairy Book by the Culinary Arts Institute, 1941