Brandy Bread Puddingpuddings 1/2 cup raisins 1/4 cup brandy 8 french bread slices -- 1 stale 2 tablespoon butter -- softened 2 cup milk 1/3 cup sugar 3 eggs 4 egg yolks 1 teaspoon 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. = ~ |
