| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast |
8 |
Servings |
INGREDIENTS
| 6 |
c |
Day-old bread cubes |
| 3/4 |
c |
Oatmeal |
| 4 |
lg |
Eggs; beaten |
| 2 1/2 |
c |
1% low-fat milk |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Vanilla extract |
| 1 |
tb |
Grated nutmeg |
| 1/2 |
c |
Dried currants |
INSTRUCTIONS
Preheat oven to 350° F.
Using a bowl that will hold the bread cubes and still leave it half to a
third empty, place the bread cubes, then add the oatmeal. Separately beat
the eggs and mix with milk, sugar, vanilla and nutmeg. Add to bread cube
bowl. Add currants and mix well.
Bake for 1 hour plus, or until the pudding has risen high and is medium
brown on top. It will rise like a souffle and then fall as it cools. Serve
warm smothered in milk.
Recipe by: NAWK/Internet
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
7, 1998
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