Family recipe alert! This one I dug out of the archives. My grandma (on my dad's side) was just talking about how long it has been since she enjoyed some good homemade bread pudding so I had to attempt it for her. This recipe comes from my mom's side of the family and my grandma cooked it up for us at almost every holiday gathering. My cousins would always fight over it - it was that good. One year someone hid it in a closet so it wouldn't get devoured. Well somehow through all the party chaos it was forgotten, and not discovered until several months later in the same closet, eeeew! I replaced the white bread with some delicious cinnamon raisin swirl bread and reduced the water to make it a bit more firm. While baking you will need to place the dish inside a larger dish filled with water. Make sure not to fill it too high or water will spill into your pudding when it starts to boil, or even when you try and lift it out of the oven (yep this happened to me). I'm new at this whole bread pudding thing.
2 eggs
12 oz can evaporated milk
1/2 cup sugar
1/4 cup water
1-1/2 teaspoons vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
5 slices cinnamon raisin bread (chopped into cubes) can use white bread if you prefer
1. Preheat oven to 350 degrees.
2. Beat eggs. Whisk in the sugar, water, vanilla and spices. Stir in the bread cubes until completely coated with the egg mixture.
3. Pour the mixture into a small greased glass baking dish. Fill a larger dish with half inch of water and set smaller dish inside.
4. Bake for 1 hour until pudding is firm on the edges. Sprinkle with cinnamon.