Recipe - Pint-Sized Bread Pudding

3 sl Whole wheat or white bread
1 tablespoon Melted butter/magarine
One fourth cup Raisins
2/3 cup Milk
1 Egg
One fourth cup Brown or granulated sugar
One half teaspoon Vanilla
One fourth teaspoon Cinnamon

This is a recipe I got from the Toronto Star. I'm not really sure if this
is what you're looking for, but I thought I'd send it anyway. It was in a
section on cooking for one or two, so it's a smaller more simple recipe,
but I've found it a great way to use up those left over pieces of bread
that always hang around the refrigerator.

While preheating oven to 350F, dry but don't toast bread. Cut into 1/2
inch cubes.

Brush 3cup casserole with a litlle melted butter. Place bread cubes in
casserole. Sprinkle with raisins.

Scald milk in small saucepan until hot, but not boiling. Lightlyt beat
egg. Stir in remaining butter, milk, sugar, vanilla and cinnimon. Pour
over bread mixture, pushing bread under liquid.

Bake 25 to 30 minutes or until knife inserted near centre comes out clean.
Makes 2 servings.

APETERS@JULIAN.UWO.CA

(A.A. PETERS)

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