Tipsy Bread And Butter Pudding

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

6	oz	Dry crusty loaf
1/3	c	Dark raisins
1/2	c	Rum or whisky
1 1/2	c	Milk
		Unsalted butter for the dish
4		Eggs
1/2	c	Sugar
1/2	t	Vanilla extract

INSTRUCTIONS

Preheat the oven to 375 degrees.  To give a different texture to bread
and butter pudding, tear the  bread into 1-inch chunks, rather than
slicing it with a knife. Put  the chunks in a large bowl with the
raisins and pour over the rum or  whiskey and about two-thirds of the
milk. Use your hand to squeeze  the chunks of bread until they have
fully absorbed the liquid, then  let them soak. Butter a 1 1/2 quart
baking dish.  Whisk the eggs in a large bowl with the sugar and vanilla
just until  smooth. Whisk in the remaining milk. Pour this custard over
the bread  and stir gently.  Pour the mixture into the prepared baking
dish and spread it to a  fairly even layer -- it should be 1 1/2-
inches deep so the pudding  has a crispy top and soft center when it is
baked. Make sure there  are not too many raisins on top as they tend to
dry out during baking.  Bake the pudding in the preheated oven until
the custard is set and  the top of the pudding is crisp and brown, 50
to 60 minutes. A skewer  inserted into the center of the pudding should
come out clean and be  hot to the touch. Serve it very warm but not
scalding hot, plain or  with ice cream.  Yield: 4 to 6 servings  NOTES
: Recipe courtesy of Anne Willan, "In And Out Of The Kitchen"  Recipe
by: Cooking Live Show #CL9060  Posted to MC-Recipe Digest by "Angele
and Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1697 Calories From Fat: 281 Total Fat: 31.4g Cholesterol: 773.3mg Sodium: 1442.4mg Potassium: 1207.7mg Carbohydrates: 241.6g Fiber: 6.5g Sugar: 160.5g Protein: 53.5g