Steamed bread pudding

Yield: 6 Servings

Measure Ingredient
1 cup Brown sugar
2 cups Milk
½ cup Seedless raisins
1 teaspoon Vanilla extract
5 \N Thin slices good-quality white bread
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¼ cup (1/2 sticks) butter, softened
3 \N Eggs

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

Similar recipes