Bread Pudding
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup raisins
1/2 cup brandy or water
1/4 cup butter or margarine , melted
10 slices dry bread
1 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
3 cups milk, scalded & cooled

Preparation

1 Cover raisins with brandy or water. Set aside.  2 Melt butter or margarine. Break up bread, set aside. 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. 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. 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.  6 Bake at 325F for 45 to 50 minutes or until a toothpick inserted into the center comes out clean

About


A delicious use for stale or leftover bread.

Comments:
Desiree Mellon

I just love rum pudding in rum sauce!