Eggnog Custard Bread Pudding

Name: Eggnog Custard Bread Pudding
Yield: 13
Ingredients: 3 slices of French bread cut into 1 cm thick diagonal pieces; 1 cup of milk; 3 eggs, slightly beaten; 1/3 cup of butter; 1/4 cup of raisins; 1 tablespoon of ground cinnamon; 6 tablespoons of Port wine

1
3 slices of French bread cut into 1 cm thick diagonal pieces
2
1 cup of milk
3
3 eggs, slightly beaten
4
1/3 cup of butter
5
1/4 cup of raisins
6
1 tablespoon of ground cinnamon
7
6 tablespoons of Port wine

Ingredients

1
3 slices of French bread cut into 1 cm thick diagonal pieces
2
1 cup of milk
3
3 eggs, slightly beaten
4
1/3 cup of butter
5
1/4 cup of raisins
6
1 tablespoon of ground cinnamon
7
6 tablespoons of Port wine

Directions

1
Soak the bread slices in milk, then in egg mixture and fry (3 slices at a time) in a large skillet with melted butter, heated over medium heat
2
Reduce heat to prevent burning and cook on both sides until golden brown
3
Remove the slices with a slotted spoon and drain on paper towels
4
Dust the bread slices with raisins and cinnamon
5
Arrange in a serving dish and drizzle with Port wine
6
Serves 13 slices
7
143 calories per serving.