| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar |
| 2 |
c |
Milk |
| 1/2 |
c |
Seedless raisins |
| 1 |
ts |
Vanilla extract |
| 5 |
|
Thin slices good-quality white bread |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
(1/2 sticks) butter, softened |
| 3 |
|
Eggs |
INSTRUCTIONS
In the top of an oiled double boiler, mix the brown sugar and raisins.
Remove crusts from bread, butter the slices on one side, and then cut them
into 1/2 inch cubes; you should have about 2 cups. Place the cubes on top
of the brown-sugar mixture.
In a medium bowl, beat the eggs lightly, then add the remaining
ingredients--just blend, don't overmix. Pour the egg mixture over the bread
cubes, but do not stir in. Cook, covered, over simmering water, for about 1
hour and 20- minutes. A knife inserted in the center should come out
fairly clean. (Pudding will continue cooking after taken out of pan, so
don't worry if it is still a bit shaky at the end of the cooking time.)
Immediately loosen the edges of the pudding with a rubber spatula and
invert onto a 12 inch round platter with a lip. Arrange any stray raisins
decoratively around the edge of the platter. Serve warm.
From: Cooking From Quilt Country Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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