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Bread Pudding
1 cup of raisins
1/2 cup of sherry
8 slices of white bread
butter
4 eggs
1/2 cup of sugar
a dash of salt
1 quart of half and half
1 1/2 teaspoons of vanilla extract |
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Soak raisins in sherry 2 hours, stirring occasionally.
Trim crusts from bread and spread with butter. Place bread, buttered
side down, in a 2 1/2 quart casserole or soufflé dish.
Drain raisins and sprinkle over bread.
Beat remaining ingredients together. Pour over bread and let stand 30
minutes. sprinkle with cinnamon.
Bake, covered at 350ºF. for 30 minutes. Remove cover and bake an
additional 30 minutes or until set. 8 servings
 
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Basic-Recipes.com
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