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Title: Steamed Bread Pudding
Categories: Dessert
Yield: 6 Servings
| 1 | c | Brown sugar |
| 2 | c | Milk |
| 1/2 | c | Seedless raisins |
| 1 | ts | Vanilla extract |
| 5 | Thin slices good-quality white bread | |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/4 | c | (1/2 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 1/2 inch cubes; you should have about 2 cups. Place the cubes on top of the brown-sugar mixture.
In a medium bowl, beat the eggs lightly, then add the remaining ingredients--just 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
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