Recipe - Brandy Bread Pudding

One half cup Raisins
One fourth cup Brandy
8 French bread slices; stale
2 tablespoon Butter; softened
2 cup Milk
1/3 cup Sugar
3 Eggs
4 Egg yolks
1 teaspoon Vanilla extract

Preheat oven to 325. Put the raisins in a bowl, pour the brandy over them
and let soak for One half hour. Arrange the 8 slices of bread, which you have
buttered on both sides, in a buttered baking dish. Bring the milk to a
boil, remove from the heat and stir in the sugar until completely
dissolved. With an electric mixer, beat the eggs and egg yolks; pour in
the milk gradually and add the vanilla. In the baking dish pour the
raisins and brandy over the bread slices and then pour the egg mixture on
top. Put the baking dish in a pan of boiling water and bake in the oven
for about 40 minutes or until a table knife inserted into the pudding comes
out clean. Let cool a little before serving, but serve while still
warm. It is also good cold the next day. Do not freeze.
Posted to MCRecipe Digest V1 #170

Date: Sat, 27 Jul 1996 04:04:25 0400

From: CarolAnnn@aol.com