Title: Old-Fashioned Bread Pudding
Categories: Dessert Pudding
Yield: 8 Servings

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. From: Dale Shipp Date: 10-17-93

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