From my Aunt Maggie's collection. She made this for me many times when I was a small child and I still remember the aroma and delightful taste of this recipe. It's at least 60 years old (I'm not but the recipe is…lol), but I'm not sure of the exact date.
- 3 buttered slices of Texas Toast
- 2/3 cups golden raisins
- 1 egg beaten
- 1 cup milk
- 1 cup white granulated white sugar
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- Cut buttered bread into cubes. Mix raisins with the bread.
- In a separate bowl, stir together milk, egg, and vanilla.
- Place white and brown sugars in the top of a double boiler. Stir to mix.
- Place bread and Raisin mixture on top of Sugar. Pour milk mixture over bread. Cover.
- Place pan over boiling water (which is in the bottom half of the double boiler).
- Cook on stove top for approximately 1 hour or until the mixture is set.
- DO NOT STIR. Turn out of pan onto a dish with sides.
- The sugars form a caramel syrup over the bread pudding. Best if served warm.