A layer of brown sugar on the bottom of the pan makes a delectable sauce for this pudding while protecting the custard from contact with the hot pan. I sent this recipe in response to a reader’s request in a 1996 “Home Cooking” magazine for a recipe for bread pudding prepared in a double boiler. Sometime later, I received a lovely thank you note from “Marge,” saying she had received 30 responses to her request, each recipe different. And of all she had tried so far, mine was the best! It is so good, it may serve just one! -LuAnn
1/4 cup brown sugar
2 Tablespoons raisins
1 Tablespoon butter or margarine
2 slices firm or frozen bread (to make the butter easier to spread)
1/4 teaspoon cinnamon
3/4 cup milk
1 large egg
2 Tablespoons sugar
1/4 teaspoon vanilla
1 pinch salt
Grease the bottom and half way up the sides of the top half of a double boiler.
Firmly pat the brown sugar into the pan, completely covering the bottom.
Sprinkle the raisins over the brown sugar; set aside.
Spread the butter on the bread.
Sprinkle on the cinnamon, then rub into the butter.
Cut the bread into 1/2-inch cubes; set aside.
In a small bowl, whisk together the milk, egg, sugar, vanilla and salt.
Add the bread cubes, stirring gently to coat.
Carefully, so as not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.
Place the double boiler over cold water; cover.
Over low heat, cook until set in the center, about 1 hour. (Shake pan gently to test firmness).
Spoon the warm pudding into dessert dishes.
Spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.