When the weather cools down and cozy sweaters come out, nothing hits the spot quite like a warm, comforting dessert. Bread pudding, especially Raisin Bread Pudding, is the perfect answer to those ...

Serve with extra custard, if desired. Using stale bread for this pudding is better than using fresh bread, because it is better at absorbing the liquid. Some supermarket loaves can remain too soft ...

This is my adaptation of a 1968 Edmonds Cookbook recipe for a steamed pudding. It is served with custard, what the French called creme anglaise. Once you know how to make real custard, powdered ...

Slice the bread and spread ... them to make a thin custard. Layer half the triangles on the bottom of a buttered baking dish, overlapping them. Spoon over the soaked raisin Top with the remaining ...