Butterscotch Bread Pudding In A Double Boiler

• 3 slices raisin bread
• 2 teaspoons softened butter
• 1 cup firmly packed light brown sugar
• 3 eggs
• 1 cup evaporated milk
• 1 pinch salt
• 1/2 teaspoon vanilla

1. Trim the crusts from the bread and spread slices with the butter.
2. Cut the buttered bread into 1/2 inch pieces.
3. Butter the upper part of a 1 quart double boiler.
4. Spread the brown sugar into it and place the bread cubes on top.
5. In a medium sized bowl beat together the eggs, milk, salt and vanilla with a rotary beater.
6. Pour over the bread cubes and DO NOT STIR.
7. Place over boiling water in the bottom of the double boiler and cook COVERED for 1 hour or until a sliver knife comes out clean.
8. If necessary add additional hot water to the base during cooking.
9. As the pudding cooks it will separate into a custard portion on top and the sauce on the bottom.
10. Spoon some of the sauce over the pudding and serve.

raisin bread, butter, brown sugar, eggs, milk, salt, vanilla

Taken from www.food.com/recipe/butterscotch-bread-pudding-in-a-double-boiler-240887 (may not work)