| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Puddings | 1 | Servings |
INGREDIENTS
| 1/2 | c | Raisins |
| 1/4 | c | Brandy |
| 8 | French bread slices; stale | |
| 2 | tb | Butter; softened |
| 2 | c | Milk |
| 1/3 | c | Sugar |
| 3 | Eggs | |
| 4 | Egg yolks | |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
Preheat oven to 325. Put the raisins in a bowl, pour the brandy over them and let soak for 1/2 hour. Arrange the 8 slices of bread, which you have buttered on both sides, in a buttered baking dish. Bring the milk to a boil, remove from the heat and stir in the sugar until completely dissolved. With an electric mixer, beat the eggs and egg yolks; pour in the milk gradually and add the vanilla. In the baking dish pour the raisins and brandy over the bread slices and then pour the egg mixture on top. Put the baking dish in a pan of boiling water and bake in the oven for about 40 minutes or until a table knife inserted into the pudding comes out clean. Let cool a little before serving, but serve while still warm. It is also good cold the next day. Do not freeze. Posted to MC-Recipe Digest V1 #170 Date: Sat, 27 Jul 1996 04:04:25 -0400 From: [email protected]
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