Add 1/3 more bread pieces to make a full layer, then the remaining raisins. Top with the remaining bread pieces to completely cover the top of the dish (you may have bread leftover).

Instructions Preheat oven to 350º F. Grease 12 x 8-inch baking dish. Combine bread and raisins in large bowl. Combine evaporated milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg in ...

There’s something incredibly comforting about a classic oatmeal raisin cookie—chewy, subtly spiced, and packed with plump, sweet raisins. This Easy Oatmeal Raisin Cookies Recipe delivers on all fronts ...

At that point, remove the bread pudding from the oven and allow it rest for 10 minutes. Before serving, rehydrate raisins by placing them in a pot with water or brandy and heating until plump.

Oatmeal raisin cookies are a classic in the pantheon of desserts, so I was stunned to discover that The Washington Post didn’t have a recipe in our database for this delicious but divisive dessert.

Line a rimmed baking sheet with parchment paper. Using a 2-inch-diameter (1 ⅓-ounce) cookie scoop, gently scoop a heaping yet loose mound of dough; you don’t want to pack the dough into the ...

Instructions: Heat oven to 350 degrees. Put bread cubes in a buttered 9-by-13-inch pan. Combine eggs, 2/3 cup of the sugar, milk, heavy cream and vanilla. Pour the egg mixture over the bread cubes ...

Combine raisins and rum in a small bowl. Let stand at room temperature for at least 1 hour. Lightly butter an 8-inch square baking dish. Heat cream and milk in a saucepan until hot but not boiling.