| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or margarine |
| 5 |
sl |
Bread |
| 3 |
|
Eggs |
| 1/2 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 2 |
c |
Milk; scalded |
| 2 |
ts |
Vanilla |
| 1/2 |
c |
Raisins |
|
|
Nutmeg |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
Flour |
| 1/4 |
c |
Sugar |
| 1/4 |
ts |
Salt |
|
|
Nutmeg |
| 1 |
c |
Milk; scalded |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
PUDDING
SAUCE
To make pudding, in skillet melt butter. Tear bread into pieces and place
over bottom of warm skillet. Beat eggs; stir in sugar, salt, milk and
vanilla. Sprinkle raisins over bread in skillet. Pour egg mixture over all.
Sprinkle nutmeg lightly over mixture. Cover skillet and cook on medium to
high setting with lid cover up 20 to 30 minutes or until custard is set. To
make sauce, in saucepan melt butter. Stir in flour, sugar, salt and dash of
nutmeg. Slowly add milk; cook and stir until smooth. Add vanilla. Serve
pudding warm with vanilla sauce.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998
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