Serves: 6
Total Calories: 239
Prep time:
Cook time:
Total time:
Line a 10” Dutch oven with tin foil, being careful not to tear or puncture the foil. Cut bread into 1” squares. Set aside
Mix water, and creamer well in a bowl. Add sugar, vanilla, rum, and ¼ tsp. cinnamon. Mix well. Add eggs and whip until all is smooth and creamy.
Place a layer of bread in the bottom of the oven, slightly overlapping the pieces of bread. Sprinkle half the raisins over the bread. Pour ¼ of the custard mixture over the bread, sprinkle with a little cinnamon. Layer some more bread over the first layer of custard soaked bread. Sprinkle remaining raisins on the second layer of bread, then a little cinnamon. Pour ¼ of the mixture over the bread and lightly push the bread down to be sure all the bread is in the custard.
Layer the remaining bread on top, being sure to cover all the raisins under the first 2 layers. Pour remaining custard over the top, covering all the bread. Sprinkle with a little cinnamon. Cover and bake 45 minutes to 60 minutes, until firm. Serve hot
Serves 6 to 8
This Daves “Nappin” Bread Pudding recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.
