Tipperary Bread and butter Pudding

Ingredients 

• ¾ pint milk 

• ¼ tsp ground cinnamon

• 4 tbsp sugar

• 6 thin slices of white bread

• ¼ cup Tipperary Pure Irish Butter softened 

• 3 large eggs

• ¼ cup raisins

Whisk together the eggs, cinnamon, and milk in a large bowl. Set aside. Meanwhile, spread the slices of bread with almost all the Tipperary Pure Irish Butter, and grease the dish with the rest. Cut off the crusts and cut each slice of bread into triangles. Lay triangles, butter side up in the dish. Scatter the raisins between the slices. Pour the custard over bread soaking every slice. Set aside to absorb for 15 minutes. Bake pudding at 350 F for about 1 hour or until the pudding has risen and is golden brown. Serve immediately. Top with freshly whipped cream.