Bread and Butter Pudding

 

8

slices French bread, each 1/2 inch thick

2

tablespoons butter or margarine, softened

1/2

teaspoon ground cinnamon

3

eggs

2/3

cup granulated sugar

1

teaspoon vanilla

1/8

teaspoon salt

2 1/2

cups milk, scalded and cooled

Powdered sugar, if desired

• 1 Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
• 2 Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
• 3 Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.