Double Raisin Bread Pudding
by Sun-Maid
6 slices cinnamon swirl raisin bread, cut into 3/4-inch cubes
1/2 cup raisins
2 cups milk
2 large eggs
1/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
~~~~~~~~~~~~~~
Heat oven to 350°F (325°F for glass dish). Butter a 1-quart baking dish. Combine bread cubes and raisins in baking dish. Combine milk, eggs, sugar, vanilla salt, cinnamon and nutmeg; blend well. Pour over bread and raisins. Let stand 5 minutes. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.
Serve warm or cool with ice cream or cream. Or serve with Spirited Sauce:
Spirited Sauce
1 1/4 cups powdered sugar
6 tablespoons butter
1 large egg, beaten
1/4 cup dark rum, brandy or apple juice
~~~~~~~~~~~~~
In saucepan, combine all sauce ingredients. Cook over low heat (about 3 minutes), stirring constantly, until thickened. Serve warm over warm or cool pudding.
Makes 4-6 servings.
My Recipe Collection 