Serves: 7
Total Calories: 722
Spread soft butter over 12-inch round (or similar size; 9x13 will do) baking pan. Mix eggs, sugar, milk, vanilla, and mace. Stir in raisins. Add bread and allow to soak 10 minutes. Pour into pan. Bake at 375° until pudding is almost firm (about 40-45 minutes). Remove from oven. Increase oven temperature to 425°. Carefully pour liquid whipping cream over top (no substitutes), then sprinkle with 1/3 cup sugar and pieces of butter. Return to oven and bake 10-15 minutes to allow cream to set.
Editor's Extra: Try serving bread pudding for breakfast—it may become a standard, like it has for us.
This Bread Pudding with Glazed Cream (from Le Ruth’s) recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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