2. Cover the base of the pie dish with overlapping triangles of half the bread, buttered side up. Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time, finishing with the raisins on top.
3. In a large bowl beat the eggs with 3/4 of the sugar and all the vanilla extract until light and airy and pale in color. Pour the milk over the eggs and continue beating until all the milk is added.
4. Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then set aside at room temperature for 30 minutes.
5. Bake the pudding 40 to 45 minutes until the surface is golden brown and the pudding is well-risen and the egg set (its center should reach 165°F on an instant reading thermometer). Let rest at least 15 minutes once it's out of the oven. Serve warm, or at room temperature with a generous dollop of jam on the side.
Copyright 2010 Lynne Rossetto Kasper
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.