Old-Fashioned Bread Pudding

Ready in 1h

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1/2 c Brandy
1/4 c Butter or margarine
3 c Milk; scalded and cooked
2 ts Ground cinnamon
3 Eggs
1/2 c Raisins
1 c Brown Sugar; firmly packed
1 ts Vanilla extract
8 Slices bread; lightly toasted, day-old
1/4 ts Ground allspice
1/4 ts Salt

Original recipe makes 8



Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter on each bread slice. Cut bread into 1-inch cubes; set aside. Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this mixture. Toss bread cubes with remaining sugar mixture. Place half of bread cube mixture in a lightly greased 1-1/2 quart casserole. Drain raisins; place half of raisins over bread cube mixture. Repeat layers. Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at medium speed of electric mixer 1 minute; gradually stir in milk. Pour over mixture in casserole dish; let stand 5 minutes. Sprinkle with reserve sugar mixture. Bake at 325 degrees for 45 to 50 minutes. Serve warm. From: Dale Shipp Date: 10-17-93

Verified by stevemur
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