Old-Fashioned Bread Pudding

Name: Old-Fashioned Bread Pudding
Ingredients: 2/3 c. raisins; 1/2 c. brandy; 1/4 c. Land O Lakes sweet cream; 8 slices day old bread, lightly toasted; 1 c. firmly packed brown sugar; 1 tsp. ground cinnamon; 1/4 tsp. ground allspice; 3 eggs or 3/4 c. substitute; 1/4 tsp. salt; 1 tsp. vanilla extract; 3 c. milk, scalded and cooled

11 ingredients

1 steps

Ingredients

2/3 c. raisins
1/2 c. brandy
1/4 c. Land O Lakes sweet cream
8 slices day old bread, lightly toasted
1 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground allspice
3 eggs or 3/4 c. substitute
1/4 tsp. salt
1 tsp. vanilla extract
3 c. milk, scalded and cooled

Directions

1

Cover raisins with brandy; set aside. Spread 1 1/2 teaspoons butter on each bread slice. Cut bread into 1-inch cubes; set aside. Combine brown sugar, cinnamon and allspice; reserve 3 tablespoons of this mixture. Toss bread cubes with remaining sugar mixture. Place 1/2 of bread cube mixture in a lightly greased 1 1/2-quart casserole. Drain raisins; place half of raisins over cube mixture. Repeat layers. Combine eggs, salt and vanilla in medium bowl. Beat at medium speed of electric mixer 1 minute. Gradually stir in milk. Pour mixture in casserole dish. Let stand 5 minutes. Sprinkle with reserved sugar mixture. Bake at 325° for 45 to 50 minutes. Serve warm. Yields 6 to 8 servings.