Old-Fashioned Bread Pudding
- 2/3 c. raisins
- 1/2 c. brandy
- 1/4 c. Land O Lakes sweet cream
- 8 slices day old bread, lightly toasted
- 1 c. firmly packed brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground allspice
- 3 eggs or 3/4 c. substitute
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 3 c. milk, scalded and cooled
- 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 tablespoons of this mixture. Toss bread cubes with remaining sugar mixture. Place 1/2 of bread cube mixture in a lightly greased 1 1/2-quart casserole. Drain raisins; place half of raisins over cube mixture. Repeat layers. Combine eggs, salt and vanilla in medium bowl. Beat at medium speed of electric mixer 1 minute. Gradually stir in milk. Pour mixture in casserole dish. Let stand 5 minutes. Sprinkle with reserved sugar mixture. Bake at 325u0b0 for 45 to 50 minutes. Serve warm. Yields 6 to 8 servings.
raisins, brandy, sweet cream, bread, brown sugar, ground cinnamon, ground allspice, eggs, salt, vanilla extract, milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=981514 (may not work)