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Old Fashioned Bread Pudding


1/2 cup raisins
1/2 cup brandy
1/4 cup butter or margarine
8 slices day-old bread,
1 (lightly toasted)
1 cup firmly packed brown sugar
2 tsp ground cinnamon
1/4 tsp ground allspice
3 eggs
1/4 tsp salt
1 tsp vanilla extract
3 cup milk, scanded and cooked

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 teaspoons of
this mixture. Toss bread cubes with remaining sugar mixture. Place
half of bread cube mixture in a lightly greased 1-1/2 quart
casserole. Drain raisins; place half of raisins over bread cube
mixture. Repeat layers.

Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at
medium speed of electric mixer 1 minute; gradually stir in milk. Pour
over mixture in casserole dish; let stand 5 minutes. Sprinkle with
reserve sugar mixture.

Bake at 325 degrees for 45 to 50 minutes. Serve warm. From: Dale
Shipp Date: 10-17-93


Servings: 8



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