Bread and Butter Pudding

2½ cups (500 ml) whipping cream 1 tbsp. double strength or pure vanilla Pinch of salt 5 eggs ½ cup sugar 1 loaf (570 oz.) Farmer's white bread (no crust) ½ cup butter ¼ cup raisins (soaked in water and drained) 1 tsp. cinnamon

Procedure:

Preheat oven to 350°F. Bring cream, butter and salt to a boil, remove from heat and add vanilla. Beat eggs slightly, adding sugar gradually, slowly add cream mixture. Bread can be left in whole slices or cut into quarters and arranged in a buttered oven proof dish. Distribute raisins between layers of bread, sprinkle with cinnamon and continue layering. Cover with cream and egg mixture. Place dish in roasting pan filled with 1/3 with water prevent the pudding from burning and giving the pudding some moisture. Bake for 40 -45 minutes, until golden brown. Sprinkle with cinnamon sugar. Serve with vanilla sauce (British - Byrd's Custard Powder makes an excellent sauce, just add a teaspoon of vanilla when its finished cooking). Serves four (4) generously. Wonderful hot or cold. Enjoy!

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