Bread pudding with grappa-soaked raisins
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Bread pudding with grappa-soaked raisins
  Bread    Pudding    Raisins  
Last updated 6/12/2012 1:10:19 AM. Recipe ID 37492. Report a problem with this recipe.
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      Title: Bread pudding with grappa-soaked raisins
 Categories: Desserts
      Yield: 8 Servings
 
    1/2 c  Raisins
    1/4 c  Grappa, brandy or rum
      6 lg Eggs
    3/4 c  Sugar
      3 c  Milk
      2 ts Vanilla extract
      4 c  Stale bread cubes; 1/2 inch
 
  1. Place raisins and grappa in a small bowl. Soak at least 1 hour, or
  overnight if desired. Heat oven to 375 degrees. Butter a shallow
  2-quart ceramic baking dish. Place dish in a large, shallow roasting
  pan.
  
  2. Whisk eggs and sugar together in a large bowl until smoth. Whisk
  in milk and vanilla. Stir in bread cubes, along with raisins and
  grappa. Pour bread mxture into baking dish. Place roasting pan and
  baking dish on oven rack. Fill roasting pan with hot tap water so
  that the water reaches about halfway up sides of baking dish.
  
  3. Bake until pudding is set and knife inserted in center comes out
  clean, 50 to 60 minutes. Remove baking dish from roasting pan and
  cool on a rack. Bread pudding may be served warm or chilled.
  




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Recipe ID 37492 (Apr 03, 2005)

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