*  Exported from  MasterCook II  *
                               BREAD PUDDING
 Recipe By     : The Great American Dessert Cookbook
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Puddings
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      slices        firm white bread
    1      to 2 Tbsp     soft butter
      1/2  cup           raisins
    2                    eggs
      1/3  cup           firmly packed light brown sugar
                         Pinch salt
      1/2  teaspoon      cinnamon
      1/8  teaspoon      nutmeg
    2 1/4  cups          warm milk
    1      teaspoon      vanilla extract
    1      teaspoon      white sugar
 Thoroughly grease an 8-inch square or round baking pan. Toast the bread on
 both sides until lightly colored. The bread should remain soft inside.
 Spread butter on both sides of each slice, then cut it up into 1-inch cubes.
 you should have 2 1/2 to 3 cups of bread cubes. Arrange the bread cubes in
 the baking pan; sprinkle with raisins. In a bowl, lightly beat the eggs with
 a whisk. Add the brown sugar, salt, cinnamon, and nutmeg. Gradually add the
 warm milk and vanilla, stirring until combined. Pour the mixture over the
 bread cubes. Let stand for 30 minutes, pressing the bread down occasionally
 to absorb the custard. Sprinkle with 1 teaspoon of sugar over the top.
 Preheat the oven to 325F. Bake the pudding for 50 to 60 minutes, or until a
 knife inserted between the center and edge of pan comes out clean. The
 pudding should be golden brown and puffed. Cool on a rack. Serve warm or
 cold with whipped cream and fresh berries.
 YIELD: 6 servings
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