Yield: 6 Servings
|1 cup||Brown sugar|
|½ cup||Seedless raisins|
|1 teaspoon||Vanilla extract|
|5 \N||Thin slices good-quality white bread|
|½ teaspoon||Ground cinnamon|
|¼ cup||(1/2 sticks) butter, softened|
In the top of an oiled double boiler, mix the brown sugar and raisins.
Remove crusts from bread, butter the slices on one side, and then cut them into ½ inch cubes; you should have about 2 cups. Place the cubes on top of the brown-sugar mixture.
In a medium bowl, beat the eggs lightly, then add the remaining ingredients--just blend, don't overmix. Pour the egg mixture over the bread cubes, but do not stir in. Cook, covered, over simmering water, for about 1 hour and 20- minutes. A knife inserted in the center should come out fairly clean. (Pudding will continue cooking after taken out of pan, so don't worry if it is still a bit shaky at the end of the cooking time.)
Immediately loosen the edges of the pudding with a rubber spatula and invert onto a 12 inch round platter with a lip. Arrange any stray raisins decoratively around the edge of the platter. Serve warm.
From: Cooking From Quilt Country Shared By: Pat Stockett