Name: Jewish Bread Pudding
Ingredients: 8 sl Stale white bread; 4 1/2 c Milk; 4 tb Butter; 1/2 c Sugar; 2 Eggs -- beaten; 1/2 c Sherry; 1/4 ts Nutmeg; 1/4 ts Cinnamon; 1/2 ts Salt; 1 c Raisins -- seedless

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains	Jewish	Desserts	6	Servings

INGREDIENTS

8	sl	Stale white bread
4 1/2	c	Milk
4	tb	Butter
1/2	c	Sugar
2		Eggs — beaten
1/2	c	Sherry
1/4	ts	Nutmeg
1/4	ts	Cinnamon
1/2	ts	Salt
1	c	Raisins — seedless

INSTRUCTIONS

Cut the bread into small cubes (there should be about 2 cups). Scald the
milk and add the butter; pour over the bread cubes. Let soak for 10
minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and
raisins. Pour into a 1 1/2 quart buttered baking dish and place in a pan of
hot water. Bake in a 375 degree F. oven 1 hour or until a knife inserted in
the center comes out clean. Serves 6.  This bread pudding is from The Art
of Jewish Cooking by Jennie Grossinger.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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