| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Heritage |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Raisins |
| 1/4 |
c |
Rum or 1 tsp rum extract & w Rum extract & 1 tsp water |
| 2 |
c |
Pears; peeled, sliced, ripe |
| 1/2 |
c |
Sugar |
| 4 |
c |
Bread; white, coarsely torn |
| 3 |
c |
Milk |
| 1 |
c |
Cream; or evaporated milk |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Preheat oven to 350F. Heat rum mixture and pour over raisins; set
aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add
1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread
in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin
mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla
and stir in bread mixture. Pour in buttered baking dish, bake at 350F for
50 minutes.
Source: mom's recipe, similar to a recipe her Aunt Truie served
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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