| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 3/4 |
c |
Powdered milk |
| 2 |
|
Eggs; well beaten |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 1/4 |
c |
Sugar |
| 1 |
c |
Raisins |
| 1/4 |
c |
Margarine |
| 1 |
|
Loaf day old bread |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Cornstarch |
| 1/4 |
c |
Powdered milk |
| 1/3 |
ts |
Salt |
| 1 1/2 |
c |
Water |
| 1 1/2 |
ts |
Vanilla |
INSTRUCTIONS
PUDDING
SAUCE
Tear bread into quarters. Blend water and milk, beat in eggs. Blend salt,
vanilla and sugar and stir into milk mix- ture. Add raisins and margarine.
Mix bread in liquid until lightly moistened. Do not overmix. Bake in well
greased 8 x 8 x 2-inch pan at 350 degrees until lightly browned. Sauce: Mix
with wooden spoon sugar, starch, milk and salt. Blend in 1/2 cup water and
stir until smooth. Add vanilla and remaining cup of water and cook over
medium heat until thickened. Pour over warm pudding.
Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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