This is a great dessert for family and friends.— Linda Rendon, Lawrenceville
2 cans (12 oz.) evaporated milk
1 lb. sliced bread, cut in pieces
3 tsp. vanilla extract
1 cup water
1 ¼ cups granulated sugar
½ tsp. salt
1 tbsp. ground cinnamon
3 eggs, beaten
1 stick butter, melted
½ cup seedless raisins
½ cup butter, softened
1 cup granulated sugar
1 egg, well beaten
½ tsp. vanilla extract
Preheat oven to 350 degrees. Combine bread, evaporated milk, vanilla extract and water in a bowl and let stand for 3 minutes. Add sugar, salt, cinnamon, eggs, butter and raisins to bowl and mix well with spoon. Place mixture in a greased 13x9 baking pan. Bake for 1 hour.
For sauce, combine butter and sugar in a small saucepan. Cook over medium heat, stirring frequently until sugar is dissolved. Add beaten egg and whisk until well blended. Cook and stir over medium heat 1 minute. Remove from heat and allow to cool slightly. Add vanilla extract. Serve sauce warm, poured over individual servings of baked bread pudding.
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