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: CarolAnnn@aol.com
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