|1½ cup||Dark raisins|
|4 cups||Dry rustic bread|
|3 larges||Eggs; beaten|
|1||Orange; zest of|
|1||Lemon; zest of|
|1 cup||Dark chocolate shavings|
Preheat oven to 350.
Soak raisins in rum until plump, about I hour. In a large bowl, combine bread, sugar, milk, eggs, orange zest, lemon zest, cinnamon and nutmeg.
Refrigerate I hour or until bread is soft. Stir in raisins, rum and chocolate. Pour into buttered 9 x 9 inch pan. Bake 45 minutes to I hour until set and golden brown.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Levee Street Rest, Hoquiam, Wash.
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