Bread Pudding and Whipped Cream

Bread Pudding

2 slices bread, cubed

¼ cup raisins (optional)

1 egg

3/4 cup milk

¼ cup sugar

Cinnamon and Nutmeg

Divide bread and raisins between 3-4 custard dishes.  In a bowl, beat egg, milk, and sugar; pour over bread.  Sprinkle cinnamon and nutmeg on top.  Bake uncovered at 350 for 30 minutes or until knife inserted near the center comes out clean.

Whipped Cream

½ cup heavy whipping cream

1 Tbsp. sugar           

Take cream from refrigerator and begin to whip immediately.  If possible use chilled bowl and beaters.  Using a whisk or an electric mixer, whip until it begins to thicken.  Add sugar and beat until light and fluffy.  Cream will turn to butter if whipped too long.