With this recipe, milk, cream, and egg-soaked bread are transformed into a light, custard-like pudding in a mere 40 minutes in the oven.
1 teaspoon ground cinnamon
1/4 cup sugar
4 Tablespoons butter or margarine, at room temperature
5 slices crust-on white bread
1/2 cup raisins
2 cups milk, fat-free
Preheat oven to 350 degrees F / 180 C
Add cinnamon to sugar in the cup and mix well.
Generously spread one side of each piece of bread with butter or margarine.
Cutting diagonally, slice each in half.
Arrange triangle slices in a pan, slightly overlapping, with butter-side
up and cut edges facing the same direction, making a spiral.
As you add the bread, sprinkle with sugar, cinnamon, and raisins.
Put milk in a small bowl, add eggs, and using whisk or fork, mix to blend well.
Pour milk mixture over bread and raisins in baking pan.
Set aside for about 15 minutes for bread to absorb liquid.
Bake in the oven for about 30 minutes, or until the top is golden brown.
Serve the pudding while still warm in individual dessert bowls.
It is eaten plain or with cream poured over it.