Brandy Bread Pudding

Title:
Brandy Bread Pudding

Yield:
1 Servings

Categories:
Puddings




Ingredients:





   1/2 c  Raisins


   1/4 c  Brandy


     8    French bread slices; stale


     2 tb Butter; softened


     2 c  Milk


   1/3 c  Sugar


     3    Eggs


     4    Egg yolks


     1 ts Vanilla extract






 Preheat oven to 325.  Put the raisins in a bowl, pour the brandy over them


 and let soak for 1/2 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 MC-Recipe Digest V1 #170


 


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


 


 From: CarolAnnn@aol.com