Cinnamon Raisin Bread Pudding

serves 6-8

• 3 cups milk
• 4 tablespoons (1/2 stick) unsalted butter, plus more for the pan
• 1/3 cup plus 1 tablespoon sugar
• Pinch salt
• 8-9 slices cinnamon raisin bread, cubed
• 3 large eggs
• 1  1/2 teaspoons ground cinnamon

Preheat oven to 350F.  Butter a 9×13 pan and set aside.

Heat the oven to 350°F. Over low heat in a small saucepan, warm the milk, butter,  1/3 cup of the sugar and the salt, just until the butter melts. Set aside to cool. Beat the eggs and cinnamon in a bowl and slowly add them to the cooled milk mixture making sure to whisk thoroughly.

Put the cubed bread in the baking dish and pour the custard on top. Let it sit for 5 minutes, occasionally submerging any pieces of bread that rise to the top. Sprinkle 1 tablespoon of sugar over the top.

Bake for 45 to 60 minutes, until a thin-bladed knife inserted in the center comes out clean; the center should be just a little wobbly.  Serve warm or cold.  Bread pudding keeps well for 2 days or more, covered and refrigerated.