Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Raisins |
| ¼ cup | Brandy |
| 8 \N | French bread slices -- |
| \N \N | Stale |
| 2 tablespoons | Butter -- softened |
| 2 cups | Milk |
| ⅓ cup | Sugar |
| 3 \N | Eggs |
| 4 \N | 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 ½ 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. = ~ - - - - - - - - - - - - - - - - - = Recipe By : Serving Size: