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Old Fashioned Bread Pudding

1/2 c Raisins
1/2 c Brandy
1/4 c Butter or margarine
8 Slices day-old bread, (lightly toasted)
1 c Firmly packed brown sugar
2 ts Ground cinnamon
1/4 ts Ground allspice
3 Eggs
1/4 ts Salt
1 ts Vanilla extract
3 c Milk, scanded and cooked

Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter on each bread slice. Cut bread into 1-inch cubes; set aside.

Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this mixture. Toss bread cubes with remaining sugar mixture. Place half of bread cube mixture in a lightly greased 1-1/2 quart casserole. Drain raisins; place half of raisins over bread cube mixture. Repeat layers.

Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at medium speed of electric mixer 1 minute; gradually stir in milk. Pour over mixture in casserole dish; let stand 5 minutes. Sprinkle with reserve sugar mixture.

Bake at 325 degrees for 45 to 50 minutes. Serve warm.

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