Honey-Custard Bread Pudding

Serves 8 to 10

6 eggs

1/2 t. salt

4 c. milk

2/3 c. plus 2 T. honey, divided

2 T. butter, melted

Optional: 1/2 c. raisins

16-oz. loaf Vienna or French bread, torn into one-inch pieces

Beat together eggs and salt in a bowl; set aside. Bring milk just to a boil in a saucepan over low heat; let cool slightly. Stir 2/3 cup honey and butter into milk. Slowly stir eggs into milk mixture; add raisins, if using. Set aside. Place bread in a greased 2-1/2 quart casserole dish. Pour egg mixture over bread. Place casserole dish in another larger pan and pour hot water into the pan to come halfway up the side of the dish. Bake, uncovered, at 325 degrees for one hour, or until set. About 15 minutes before serving, drizzle remaining honey over top.

To easily soften honey that’s crystallized, set the jar in a pan of water and heat on the stove over low heat. In no time at all, the honey will be ready to use in any recipe.