Recipe: Bread Pudding edit

Yield: 8 servings 12

edit Ingredients

½	cup raisins
½	cup brandy or water
¼	cup butter or margarine , melted
10	slices dry bread
1	cup packed brown sugar
1	teaspoon cinnamon
¼	teaspoon allspice
3	eggs
¼	teaspoon salt
1	teaspoon vanilla
3	cups milk, scalded & cooled

edit Preparation

Step 1	Cover raisins with brandy or water. Set aside.
Step 2	Melt butter or margarine. Break up bread, set aside.
Step 3	Combine brown sugar, cinnamon, allspice. Reserve 3 tablespoons of this mixture for topping. Toss bread with remaining sugar mixture. Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
Step 4	Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish. Drain raisins, place 1/2 raisins over bread crumbs. Repeat layers.
Step 5	Combine egg, salt, and vanilla in a bowl. Beat for 1 minute. Add milk slowly. Pour over mix in dish and let stand for 5 minutes. Sprinkle reserved sugar mix on top.
Step 6	Bake at 325F for 45 to 50 minutes or until a toothpick inserted into the center comes out clean

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edit About Bread Pudding

A delicious use for stale or leftover bread.

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Photo: Anonymous

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Edited by: bhavya, PRAKASH BENGANI, Barnaby Dorfman, Helen Pitlick, Sheri, Alisa Escanlar

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Wikipedia

Bread pudding is a dessert popular in British cuisine, Puerto Rican cuisine, Mexican cuisine, Argentina, Louisiana Creole and that of the Southern United States, as well as Belgian and French cuisine. The French refer to it by the English name "pudding" without the word "bread" and the Belgians call it Bodding or broodpudding, which literally translates as ''bread pudding''. In Spanish it is also referred to as "Capirotada," "Migas" and "Pudín de Pan". It is made using stale (usually left-over) bread, suet, egg, sugar or golden syrup, spices, and dried fruit. The bread is soaked (often overnight), squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked. It may be served with a sweet sauce of some sort, such as whiskey sauce, rum sauce, or caramel sauce, but is typically sprinkled with sugar and eaten cold in squares or slices. In Malaysia, bread pudding is consumed with custard sauce. In Hong Kong, bread pudding is usually served with Vanilla Cream Dressing