Subject: Fw: IRISH BREAD AND BUTTER PUDDING From: "C. Bryan" Date: Tue, 17 Mar 2009 14:58:24 -0400 To: ----- Original Message ----- From:Sent: Tuesday, March 17, 2009 11:31 AM Subject: IRISH BREAD AND BUTTER PUDDING IRISH BREAD AND BUTTER PUDDING Printed from COOKS.COM 1/3 c. golden, seedless raisins 2 tbsp. Irish whiskey or rum 2 tbsp. butter 8 slices stale raisin bread 1/4 c. chopped, candied citron or dried pineapple or apricots 1 3/4 c. milk, divided 1/4 c. whipping cream 3 eggs 1/3 c. granulated sugar 1 tsp. vanilla extract 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon Powdered sugar (optional topping) Pre-heat oven to 360 degrees. Soak the raisins in whiskey 1 hour. Butter each bread slice on one side; cut into quarters, then arrange half the bread in a 1 1/2 quart casserole about 9-inches across. Sprinkle with half the raisins and half of the citron. Top with remaining bread, raisins, unabsorbed whiskey and citron. Pour 1 cup of the milk over all and let soak 10 minutes. Microwave remaining 3/4 cup milk and cream uncovered in 1-quart measuring cup on high for 2 to 2 1/2 minutes until small bubbles appear (do not boil). Meanwhile, beat together eggs and sugar until cream colored; mix in vanilla, nutmeg and cinnamon. Gradually stir hot milk into egg mixture; pour over bread, pushing pieces underneath liquid. Bake for 30 mins, until brown. Feeling the pinch at the grocery store? Make meals for under $10.