Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ cup | Water |
¾ cup | Powdered milk |
2 \N | Eggs; well beaten |
½ teaspoon | Salt |
1 teaspoon | Vanilla |
1¼ cup | Sugar |
1 cup | Raisins |
¼ cup | Margarine |
1 \N | Loaf day old bread |
¼ cup | Sugar |
2 teaspoons | Cornstarch |
¼ cup | Powdered milk |
⅓ teaspoon | Salt |
1½ cup | Water |
1½ teaspoon | Vanilla |
PUDDING
SAUCE
Tear bread into quarters. Blend water and milk, beat in eggs. Blend salt, vanilla and sugar and stir into milk mix- ture. Add raisins and margarine.
Mix bread in liquid until lightly moistened. Do not overmix. Bake in well greased 8 x 8 x 2-inch pan at 350 degrees until lightly browned. Sauce: Mix with wooden spoon sugar, starch, milk and salt. Blend in ½ cup water and stir until smooth. Add vanilla and remaining cup of water and cook over medium heat until thickened. Pour over warm pudding.
Posted to recipelu-digest Volume 01 Number 657 by "Diane Geary." <diane@...> on Jan 31, 1998