Recipe - Steamed Bread Pudding

1 cup Brown sugar
2 cup Milk
One half cup Seedless raisins
1 teaspoon Vanilla extract
5 Thin slices goodquality
white bread
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
One fourth cup (One half sticks) butter,
softened
3 Eggs

In the top of an oiled double boiler, mix the brown sugar and raisins.
Remove crusts from bread, butter the slices on one side, and then cut them
into One half inch cubes; you should have about 2 cups. Place the cubes on top
of the brownsugar mixture.

In a medium bowl, beat the eggs lightly, then add the remaining
ingredientsjust blend, don't overmix. Pour the egg mixture over the bread
cubes, but do not stir in. Cook, covered, over simmering water, for about 1
hour and 20 minutes. A knife inserted in the center should come out
fairly clean. (Pudding will continue cooking after taken out of pan, so
don't worry if it is still a bit shaky at the end of the cooking time.)

Immediately loosen the edges of the pudding with a rubber spatula and
invert onto a 12 inch round platter with a lip. Arrange any stray raisins
decoratively around the edge of the platter. Serve warm.

From: Cooking From Quilt Country Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini