Title: Bread Pudding Ii
Categories: Dessert
Yield: 4 Servings

4	c	Slightly dry bread cubes
		With crust
2	c	Milk
4		Eggs
1/2	c	Sugar
1/2	ts	Nutmeg
1	ts	Vanilla extract
1/2	c	Raisins
4	tb	Melted butter

Beat the eggs. Mix the milk with the sugar, nutmeg, vanilla, raisins. When well mixed stir in the beaten eggs and mix until smooth. Pour liquid over the bread in a Pyrex bowl. Stir to coat all the pieces. Let it sit for about an hour or so, until the bread is all soft and has absorbed lots of moisture. Stir occasionally to bring any hard pieces on top under the surface of the liquid. If it seems too dry, add a little more milk. Put in a microwave oven and cook for 1 1/2 minutes on HIGH. When it's finished, stir well and cook another 1 minute, then stir, cook 1 minute, stir, cook 1 minute. It may take 5 or 6 minutes this way for the custard to set and the pudding to solidify. Stirring the pudding every minute or so gives a better texture. (If you have a very small microwave oven, 500 watts or so, then stir every 1 1/2 minutes instead.) Let cool uncovered, then refrigerate. It should be soft and the consistency of a light pudding, not lumpy. Serve with whipped cream or ice cream. Try some Amaretto or whatever else sounds good.

Challah w/o poppy seeds is good in this recipe. So is Maple Oatmeal Bread.

Recipe By :

From: Mexico's Feasts Of Life By Patric

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