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Old-fashioned Bread Puddingdesserts, puddings 1/2 cup raisins 1/2 cup brandy 1/4 cup butter or margarine 8 slices day-old bread, 1 (lightly toasted) 1 cup firmly packed brown sugar 2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3 eggs 1/4 teaspoon salt 1 teaspoon vanilla extract 3 cup milk, scanded and cooked Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter on each bread slice. Cut bread into 1-inch cubes; set aside. Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this mixture. Toss bread cubes with remaining sugar mixture. Place half of bread cube mixture in a lightly greased 1-1/2 quart casserole. Drain raisins; place half of raisins over bread cube mixture. Repeat layers. Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at medium speed of electric mixer 1 minute; gradually stir in milk. Pour over mixture in casserole dish; let stand 5 minutes. Sprinkle with reserve sugar mixture. Bake at 325 degrees for 45 to 50 minutes. Serve warm. From: Dale Shipp Date: 10-17-93
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