Brownes Bistro Bread and Butter Pudding

Directions

1. 1

   1 1/2 c Milk 1 1/2 c Whipping cream 1 Vanilla pod, ***OR*** 1/2 ts Vanilla extract 1 sm Loaf stale French stick 4 tb Softened butter for spr

2. 2

   Slowly bring almost to the boiling point, remove from heat and let stand 30 minutes

3. 3

   Remove and discard vanilla pod before serving

4. 4

   Cut the bread into thick (1/2 inch) slices, removing the crusts if desired

5. 5

   Spread each slice thinly with butter and cut into quarters (or halves if slices are very small)

6. 6

   In a large buttered baking dish (casserole or souffle), arrange one-third of the buttered bread in a layer on the bottom

7. 7

   Sprinkle a half each of the raisins, lemon or orange zest and sugar evenly on top

8. 8

   Arrange another one-third of the bread on top, sprinkle with remaining raisins, zest and sugar