| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Chicago | Desserts | 8 | Servings |
INGREDIENTS
| 1/2 | c | Raisins |
| 1/4 | c | Grappa, brandy or rum |
| 6 | lg | Eggs |
| 3/4 | c | Sugar |
| 3 | c | Milk |
| 2 | ts | Vanilla extract |
| 4 | c | Stale bread cubes; 1/2 inch |
INSTRUCTIONS
1. Place raisins and grappa in a small bowl. Soak at least 1 hour, or overnight if desired. Heat oven to 375 degrees. Butter a shallow 2-quart ceramic baking dish. Place dish in a large, shallow roasting pan. 2. Whisk eggs and sugar together in a large bowl until smoth. Whisk in milk and vanilla. Stir in bread cubes, along with raisins and grappa. Pour bread mxture into baking dish. Place roasting pan and baking dish on oven rack. Fill roasting pan with hot tap water so that the water reaches about halfway up sides of baking dish. 3. Bake until pudding is set and knife inserted in center comes out clean, 50 to 60 minutes. Remove baking dish from roasting pan and cool on a rack. Bread pudding may be served warm or chilled. Source: Chicago Tribune, July 24, 1996. Posted to MC-Recipe Digest V1 #169 Date: Sat, 27 Jul 1996 03:26:01 +0000 From: Linda Place <placel@worldnet.att.net>
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