Bread and Butter Pudding

Instructions:

1. Prepare Oven and Dish: Preheat your oven to 350°F (175°C). Lightly grease your chosen baking dish (e.g., an 8×8 inch square dish or similar size) with butter or oil to prevent sticking.
2. Prepare Bread: Take your 8 slices of bread and remove the crusts if desired (this helps create a smoother texture, but is optional). Generously spread the 2 teaspoons of melted butter over one side of each bread slice.
3. First Layer of Pudding: Arrange half of the buttered bread slices (buttered-side up) in a single layer at the bottom of your prepared baking dish. Evenly sprinkle the 1/3 cup of raisins over these bread slices. Then, sprinkle 2 teaspoons of cinnamon over the raisins.
4. Second Layer of Pudding: Place the remaining buttered bread slices (buttered-side up) on top of the raisin and cinnamon layer. Gently press down on the layers to compact them slightly.
5. Make the Custard: In a separate medium-sized bowl, whisk together the 2 1/2 cups of milk, 1/4 cup of whipped cream, 4 eggs, and 1/2 cup of granulated sugar. Whisk until the mixture is smooth and the sugar has fully dissolved.

1. Pour Custard: Carefully pour the prepared custard mixture evenly over the layered bread in the baking dish. Let the dish sit for a few minutes (about 5-10 minutes) to allow the bread to fully absorb the creamy custard.
2. Bake: Place the baking dish into the preheated oven. Bake for 30 to 35 minutes, or until the top of the pudding is golden brown and the custard in the center is set (it should still have a slight jiggle). If desired, you can sprinkle a little extra granulated sugar on top of the pudding halfway through the baking time to create a beautiful caramelized crust.
3. Cool and Serve: Remove the pudding from the oven and let it cool for a few minutes before serving. This brief cooling period helps the pudding set fully. Serve warm, perhaps with a dollop of whipped cream, a scoop of vanilla ice cream, or a light dusting of powdered sugar.