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Breakfast Bread Pudding ~ Ginger's Best

7 eggs
¼ teaspoon vanilla
1 1/3 cup + 2 Tablespoons sugar
~ In a medium size mixing bowl whisk the eggs gently. Add the rest of the ingredients and only stir until blended. Set aside.

3 cups of half and half
1 cup of whipping cream
~ Add liquids slowly to the first mixture until well blended.

¼ cup sugar
1 Tablespoon cinnamon
~ Mix together in small prep dish

About the bread.
Do find the very best raison bread available. I use (from Sam's Club) 'Oregon Trail Raisin Cinnamon Bread', however you can find others such as Pepperidge Farm Raisin Cinnamon Bread', Target bakery also makes their own, very moist and delicious.

For regular bread pudding use:
One loaf of bread cut into cubes.
If you prefer a more 'custard' type of bread pudding:
Use ½ or less of a loaf bread. Do not however change the custard part of the recipe.

~ Preparation:
1. Lay the cubed bread in the bottom of a deep dish pan (12x8x2) and sprinkle cinnamon/sugar on top. (I spray the pan lightly to avoid sticking.) 2. Pour liquid mixture on top of bread, pushing bread down when it begins to float. Soak bread well. Cover pan with foil. Place on a sheet pan (I use a roasting pan) filled with hot water about half way up the baking pan, in pre-heated 325 oven for 1 hour/15 minutes or until pudding is firm on top and no liquid is showing. (You can make this ahead and leave in refrigerator over night-cook in the AM) 3. Take out of the oven, remove foil from pan, let cool and serve.
*May be refrigerated for about 2 days and re-heated. Cover with plastic wrap when storing in fridge.
*Once re-heated, do not refrigerate.
*Serve with whipped cream, fruit topping (raspberries wonderful, brandy sauce.)