Brandy bread pudding

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:

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