Title: Brandy Bread Pudding
Categories: Pudding
Yield: 1 Servings

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 the= m and let soak for 1/2 hour. Arrange the 8 slices of bread, which you ha= ve buttered on both sides, in a buttered baking dish. Bring the milk t= o a boil, remove from the heat and stir in the sugar until completely dis= solved. 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 ab= out 40 minutes or until a table knife =

inserted into the pudding comes out clean. Let cool a little before s= erving, but serve while still warm. It is also good cold the next day. = Do not freeze. =

=

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Recipe By : Serving Size:

From: Carolannn@aol.Com Date: Sat, 27 Jul 1996 04:04:25 -0400

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