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 1/2 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, dont 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 dont 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
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (23%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 530.4mg||163 %|
|Sodium 205.4mg||7 %|
|Potassium 391.2mg||10 %|
|Total Carbohydrate 83.8g||25 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 83.2g|
|Protein 16.9g||24 %|
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Calories per serving: 507
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