Bread Pudding

By Susan52

Ingredients

• 1/4 cup cornstarch
• 5 Tbsp. sugar, divided
• 1 1/2 cups milk
• 2 eggs, lightly beaten
• 1 1/4 cups half and half [or light cream]
• 3 Tbsp. Hellmann's® or Best Foods® Light Mayonnaise
• 1 tsp. vanilla extract
• 8 slices day-old bread, quartered
• 1/2 cup raisins

Details

Servings 6
Preparation time 15mins
Adapted from hellmanns.com

Preparation

Step 1

Preheat oven to 350°. Grease medium shallow oven-proof baking dish with no-stick cooking spray; set aside.

Mix cornstarch with 4 Tbsp. sugar in medium microwave-safe bowl, then gradually whisk in milk. Microwave on HIGH until thickened and boiling, about 5 minutes, stirring every 2 minutes. Slowly beat 1/2 of the hot cornstarch mixture into eggs, stirring frequently. Slowly stir eggs back into remaining cornstarch mixture, stirring frequently. Microwave on HIGH until thickened and heated through, about 2 minutes, stirring every 45 seconds. Whisk in half and half, Hellmann’s® or Best Foods® Light Mayonnaise and vanilla.

Layer bread, raisins and custard mixture in prepared baking dish, ending with custard. Let stand at least 30 minutes.

Sprinkle with remaining 1 Tbsp. sugar. Arrange baking dish in large roasting pan filled almost halfway with water.

Bake 45 minutes or until knife inserted in custard comes out almost clean.