I thought I would share the recipe, along with some photos. Don’t pay attention to the messy kitchen, please….

2 cups milk

1/4 cup butter

2/3 cup sugar

3 eggs

2 teaspoons cinammon

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

4 cups cubed bread (about 9-10 pieces)

3/4 cup raisins (optional)

In a medium saucepan, heat milk on medium heat until a foam forms over the top. Add the butter and stir until it is melted. Cool to a lukewarm temperature. In another bowl combine sugar, eggs, vanilla, cinammon, and nutmeg and beat at medium speed with an electric mixer for approximately 1 minute. Using a mixer, slowly add the cooled milk/butter mixure to the egg mixture. Place bread in a lightly greased 1 1/2 quaet casserole. Mix half of the raisins and then sprinkle the remainder on top. Slowly pour mixture on top of bread cubes.

Bake at 350 degrees for 45-50 minutes. Serve warm topped with Lemon Sauce.

LEMON SAUCE RECIPE

1 1/2 cup powdered sugar ( I added additional 1/2 cup powdered sugar)

1/2 stick butter (I added 1 tablespoon of I Can’t Believe It’s Not Butter)

4 Tablespoon of Lemon Juice (I added 1 Tablespoon of Mexican Vanilla Extract)

Melt butter. Add powdered sugar and lemon juice. Stir. You can add water 1/4 teaspoon at a time to thin the mixture to the desired consistency.

So don’t poke fun at my Tinkerbell slideshow…I LOVE Tink!

I Do believe in fairies….I DO believe in fairies!