1 c Brown sugar
2 c Milk
1/2 c Seedless raisins
1 ts Vanilla extract
5 Thin slices good-quality
-white bread
1/2 ts Ground cinnamon
1/4 ts Salt
1/4 c (1/2 sticks) butter,
-softened
3 Eggs
In the top of an oiled double boiler, mix the brown sugar and raisins.
Remove crusts from bread, butter the slices on one side, and then cut them
into 1/2 inch cubes; you should have about 2 cups. Place the cubes on top
of the brown-sugar mixture.
In a medium bowl, beat the eggs lightly, then add the remaining
ingredients–just blend, don’t overmix. Pour the egg mixture over the bread
cubes, but do not stir in. Cook, covered, over simmering water, for about 1
hour and 20- minutes. A knife inserted in the center should come out
fairly clean. (Pudding will continue cooking after taken out of pan, so
don’t worry if it is still a bit shaky at the end of the cooking time.)
Immediately loosen the edges of the pudding with a rubber spatula and
invert onto a 12 inch round platter with a lip. Arrange any stray raisins
decoratively around the edge of the platter. Serve warm.
Yields
6 Servings