Mom's Thanksgiving Bread Pudding

1. Preheat the oven to 350 degrees F (175 degrees C). Butter a 2-quart casserole or baking dish.

2. Spread bread slices with butter, then use a sharp knife to cut each slice into 4 squares.

3. Arrange 1/2 of the bread squares in the bottom of the prepared casserole. Sprinkle with raisins and 1/2 of the cinnamon. Cover with remaining bread and cinnamon.

4. Heat milk in a medium saucepan over medium heat just until a film forms over the top, 3 to 4 minutes. Remove from the heat and add sugar; stir until dissolved.

5. Pour some of the hot milk into the beaten eggs, whisking quickly to avoid scrambling the eggs. Pour the mixture back into the saucepan and whisk until smooth and thoroughly combined. Stir in vanilla and pour mixture over the bread.

6. Set the casserole in a pan and fill with 1 inch hot water. Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Serve warm.

Cook's Note:

If you're using a very soft bread, it's easier to butter when several days old. A slightly firmer bread, such as Freihofer's(R) Country White bread, is best.