Bread And Fruit Pudding

• 1/4 c. raisins
• pinch of salt
• 1/3 c. sugar
• 2 Tbsp. all-purpose flour
• 2 apples, peeled, cored and sliced
• 1/2 c. red grapes, peeled
• 2 Tbsp. sugar
• 2/3 c. milk for soaking bread
• 3 c. thin slices of stale, firm, coarse-textured bread
• 3 eggs
• pinch of salt
• grated rind of 1 lemon
• 2 Tbsp. cornmeal
• 1 pear, peeled, cored and sliced
• 2 to 3 tsp. chopped, fresh rosemary
• 1 Tbsp. extra virgin olive oil

1. Soak the raisins in hot water to cover for 15 minutes; drain. Soak the bread in 2/3 cup milk for 2 minutes.
2. Preheat oven to 350u0b0.
3. Combine the eggs, 1/2 cup milk, salt, sugar, lemon rind, flour and cornmeal; blend well.
4. Add the apples, pear, grapes and drained raisins.
5. Generously butter a 10-inch cake pan.
6. Lay soaked bread in pan and pour batter over, arranging fruit evenly. Sprinkle with rosemary, 2 tablespoons sugar and drizzle with olive oil.
7. Bake for 1 hour or until a knife inserted in center comes out clean.
8. Serve pudding lukewarm or lightly reheated.

raisins, salt, sugar, flour, apples, red grapes, sugar, milk, thin slices of stale, eggs, salt, lemon, cornmeal, pear, rosemary, extra virgin olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=283745 (may not work)