| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Puddings |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Raisins |
| 1/2 |
c |
Brandy |
| 1/4 |
c |
Butter or margarine |
| 8 |
|
Slices day-old bread, |
|
|
(lightly toasted) |
| 1 |
c |
Firmly packed brown sugar |
| 2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground allspice |
| 3 |
|
Eggs |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 3 |
c |
Milk, scanded and cooked |
INSTRUCTIONS
Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter on
each bread slice. Cut bread into 1-inch cubes; set aside.
Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this
mixture. Toss bread cubes with remaining sugar mixture. Place half of
bread cube mixture in a lightly greased 1-1/2 quart casserole. Drain
raisins; place half of raisins over bread cube mixture. Repeat layers.
Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at medium
speed of electric mixer 1 minute; gradually stir in milk. Pour over mixture
in casserole dish; let stand 5 minutes. Sprinkle with reserve sugar
mixture.
Bake at 325 degrees for 45 to 50 minutes. Serve warm. From: Dale Shipp
Date: 10-17-93
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