Brandy bread pudding
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Brandy bread pudding
  Bread    Pudding  
Last updated 6/12/2012 1:10:10 AM. Recipe ID 37318. Report a problem with this recipe.
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      Title: Brandy bread pudding
 Categories: Puddings
      Yield: 1 Servings
 
    1/2 c  Raisins
    1/4 c  Brandy
      8    French bread slices; stale
      2 tb Butter; softened
      2 c  Milk
    1/3 c  Sugar
      3    Eggs
      4    Egg yolks
      1 ts Vanilla extract
 
  Preheat oven to 325.  Put the raisins in a bowl, pour the brandy over
  them and let soak for 1/2 hour.  Arrange the 8 slices of bread, which
  you have buttered on both sides, in a buttered baking dish.    Bring
  the milk to a boil, remove from the heat and stir in the sugar until
  completely dissolved.  With an electric mixer, beat the eggs and egg
  yolks; pour in the milk gradually and add the vanilla.  In the baking
  dish pour the raisins and brandy over the bread slices and then pour
  the egg mixture on top.  Put the baking dish in a pan of boiling
  water and bake in the oven for about 40 minutes or until a table
  knife inserted into the pudding comes out clean.    Let cool a
  little before serving, but serve while still warm.  It is also good
  cold the next day. Do not freeze. 




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Recipe ID 37318 (Apr 03, 2005)

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