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California Raisins Bread and Butter Pudding

Yields8 Servings

By Chef Sau del Rosario

California Raisin Bread Pudding

For 6-8
 Caramel Syrup
 170 g trimmed and frozen white bread, sliced thinly
 10 large eggs
 2 ½ cups sugar
 1 big can Evaporated Milk
 100 g California Raisins
 1 cup melted butter
1

Line evenly a rectangular pan with caramel and set aside.

2

In a bowl mix the bread, eggs, C sugar and milk. Drizzle the butter and fold until well mixed. Add the California Raisins.

3

Pour in prepared pan. Cover the pan and steam for 1 hour and 15 minutes. Cool completely and unmold.

Nutrition Facts

8 servings

Serving size