Ingredients Jump to Instructions ↓

  1. 1/2 cup Raisins

  2. cup Brandy

  3. 8 French bread slices --

  4. Stale

  5. 2 tablespoons Butter -- softened

  6. 2 cups Milk

  7. cup Sugar

  8. 3 Eggs

  9. 4 Egg yolks

  10. 1 teaspoon Vanilla extract

  11. :

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325. Put the raisins in a bowl, pour the brandy over the= m and let soak for ½ hour. Arrange the 8 slices of bread, which you ha= ve buttered on both sides, in a buttered baking dish.

  2. Bring the milk t= o a boil, remove from the heat and stir in the sugar until completely dis= solved. With an electric mixer, beat the eggs and egg yolks; pour in the= milk gradually and add the vanilla.

  3. 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 ab= out 40 minutes or until a table knife = inserted into the pudding comes out clean. Let cool a little before s= erving, but serve while still warm. It is also good cold the next day. = Do not freeze. = ~ -Recipe By : Serving Size:


Send feedback