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RAISIN BREAD PUDDING 4 slices raisin bread, cubed (about 4 c.) 1/4 c. raisins 3 eggs 1/2 c. brown sugar, packed 1 tsp. vanilla dash of salt 2 c. milk 2 Tbsp. butter or margarine cinnamon or nutmeg In ungreased 2-quart round microproof dish, mix bread and raisins. Beat eggs, sugar, vanilla and salt until well blended. In 4-cup glass measure, heat milk and butter on High 4 1/2 to 5 minutes or until steaming hot. Gradually stir in egg mixture. Pour over bread and raisins. Sprinkle with cinnamon. Cover with waxed paper; cook on 50 (Simmer) 12 to 14 minutes. When cooked, center may be slightly soft but will set when pudding cools. Serve warm or chilled. .PRTOPT1*SYSPRT QSYSPRT *LIBL .PRTOPT2QBATCH *LIBL 000 .PRTSYS1003060066006001*STD 00610 .PRTSYS2*FILE *FILE .PRTDRT1N 000880203 .PRTHDG1 *LIBL NY .PRTFTG1 *LIBL NY .DCT US QENGLISH .DCT RECIPE RPLIB .PF 1 1 64N1N02 N .PF 2 1 64N1N06 N .PF 3 6 32N1N0L N .PF 4 1 63Y1N07 Y .PF 5 1 36N1N04 N .PF 6 1 64N1N07 N .PF 7 1 64N1N04 N .PF 8 1 64N1N06 N .PF 9 11 63Y1N0O Y .PF 10 1 64N1N06 N .PF 11 1 63Y1N07 Y .PF 12 1 36N1N04 N .PF 13 11 63Y1N0O Y This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |