| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | American | Puddings | 1 | Servings |
INGREDIENTS
| 4 | sl | Firm white bread |
| 1 | tb | Soft butter (up To 2) |
| 1/2 | c | Raisins |
| 2 | Eggs | |
| 1/3 | c | Firmly packed light brown sugar |
| 1 | pn | Salt |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Nutmeg |
| 2 1/4 | c | Warm milk |
| 1 | ts | Vanilla extract |
| 1 | ts | White sugar |
INSTRUCTIONS
Thoroughly grease an 8-inch square or round baking pan. Toast the bread on both sides until lightly colored. The bread should remain soft inside. Spread butter on both sides of each slice, then cut it up into 1-inch cubes. you should have 2 1/2 to 3 cups of bread cubes. Arrange the bread cubes in the baking pan; sprinkle with raisins. In a bowl, lightly beat the eggs with a whisk. Add the brown sugar, salt, cinnamon, and nutmeg. Gradually add the warm milk and vanilla, stirring until combined. Pour the mixture over the bread cubes. Let stand for 30 minutes, pressing the bread down occasionally to absorb the custard. Sprinkle with 1 teaspoon of sugar over the top. Preheat the oven to 325F. Bake the pudding for 50 to 60 minutes, or until a knife inserted between the center and edge of pan comes out clean. The pudding should be golden brown and puffed. Cool on a rack. Serve warm or cold with whipped cream and fresh berries. YIELD: 6 servings Recipe by: The Great American Dessert Cookbook Posted to EAT-L Digest by Sean Coate <swcoate@PEGANET.COM> on Aug 31, 1997
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