Instructions
For serving: whipped cream, caramel sauce, marsala-or wine-soaked raisins (optional).

Tear bread into pieces and place in a buttered 8-by-13-inch baking dish or casserole. Place baking dish in a slightly larger dish or pan and pour water into pan until it comes up halfway to edge of baking dish. Set aside.

Preheat oven to 350 degrees. Put cream, milk, eggs, sugar and vanilla in double boiler and heat gently over water while stirring. When custard begins to thicken and is warm to touch (about 99 degrees), pour through a strainer over torn bread in baking dish. Press bread down into custard with a spoon and cover baking dish with foil. (If necessary, place another oven-proof pan on top of foil to keep bread weighted down in custard during cooking.)

Place baking dish (with water bath) in oven and bake 45 minutes to 1 hour, until pudding is firm but still custard-textured. Remove foil during last 10 to 15 minutes of baking to brown top lightly.

Allow pudding to stand at least 30 minutes before serving. Serve warm with caramel sauce, whipped cream and sprinkle of marsala-soaked raisins, if desired.

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Yields: 6 Servings
     Ron Wise, Iron Horse Inn Restaurant

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