Ingredients
- 1 1/4 cup brown sugar
- 67/100 cup white sugar
- 4 teaspoon cinnamon
- 1 1/2 cup raisins
- 7 cup eggs
- 2 teaspoon vanilla
- 1 quart half and half
- 11 ounce heavy cream
- 1 loaf french bread
Preparation
Baking Directions:
Bake the cubed French bread in a 250-degree oven, until completely dried.
Combine the white sugar, brown sugar and cinnamon until mixed well, with no lumps.
Then add the eggs, vanilla, half-and-half and cream, and stir with a handheld whisk until combined.
Then add the dried bread and the raisins.
Mix well and allow to soak for 1 hour, stirring occasionally.
Heavily butter a 10-inch spring-form cake pan or a 9 x 13-inch brownie pan.
Fill the pan to the top and bake at 350 degrees in a conventional oven or 300 degrees in a convection oven for 30 to 40 minutes.
Pudding should still be slightly soft in the center.
Allow to cool for half an hour before placing in the refrigerator for an hour.
Cut into wedges and then reheat to serve.
