Bread Pudding

I like this recipe as it seems a little more low fat than others I've come across. One thing I'd like to add is to get your egg and milk to at least room temp before you pour over bread. You could heat them up very slightly over low heat. I also let the bread sit for at least 10 min with egg mixture to soak up before putting into oven. I don't like it to crunchy on top so I loosley put a piece of foil on top and then took it off for the last 10 minutes.



1 loaf stale sliced white bread (I like using a baguette)
4 tablespoons (1/2 stick) butter
1/2 cup golden raisins (you could also use cut up apple, cranberries...)
1 cup sugar (I use half and use a raw sugar)
3 large eggs, beaten
2 cups milk
2 tablespoons vanilla extract (I used vanilla bean and it was amazing, when I tried this without, the vanilla extract was a little much)
1 teaspoon ground cinnamon

Preheat oven to 350°F. Grease with butter 3-quart casserole dish.
Butter both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
If using, place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
Bake 40 minutes. Serve hot or cold.