Bread Pudding

The secret to this recipe is to use quality ingredients. Artisan bread or any good, dense bread, a good, mild honey rather than a dark, strong honey, real vanilla extract, fresh eggs, all add to the flavor and texture. It isn't necessary to use whole milk, but it does make a richer custard.

Ingredients:
2 cups day old bread, cubed
1/4 cup honey
2 T. butter
1/8 t. salt
2 eggs, beaten in 1 cup pyrex measuring cup
1 t. vanilla
1 2/3 cup hot milk (not scalded or boiled)
1/2 cup raisens or craisens (optional)
Nutmeg

Directions:
Preheat oven to 350 degrees. Place pan of water (large enough to hold your baking dish) in heated oven. The water should only come up half way or less on the baking dish. You can determine this by holding the empty baking dish or pan in the pan of water before putting it in the oven.

Place bread cubes in small baking dish. Sprinkle craisens evenly over bread.
In microwave, heat milk, butter, honey and salt in 2 cup pyrex measuring cup.
Whisk (or stir briskly with a fork) the eggs while you pour in a small steady stream, the hot milk mixture into the eggs. Then pour the egg and milk mixture slowly back into the the remaining milk, stirring as you go. Stir in the vanilla and pour over the bread. Sprinkle with nutmeg and bake in pan of hot water for 30 - 40 minutes, until custard is set. Test with clean knife inserted about an inch from edge of pan. It should come out clean.

This recipe can be increased. The idea is to use large enough containers to allow for the gradual incorporation of the eggs into the hot milk, pouring back and forth, and the pan of water always accomodating the baking dish or dishes, as you can bake individual puddings in oven safe ramakins.