Raisin and Bourbon Vanilla Pudding
Brush the ramekins with butter.
Cut the bread into slices, place in a bowl, sprinkle with milk and let soak for about 15 minutes.
Beat the eggs with sugar until creamy. Stir in the raisins and vanilla. Mix the egg mixture into the soaked bread. Divide the egg-bread mixture equally into the prepared ramekins.
Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 25 minutes. Serve dusted with powdered sugar.