| RASIN BREAD PUDDING 2 cups milk, scalded 2 cups dry bread cubes 2 eggs, beaten 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup Sun-Maid Raisins ( seedless, Nectars or seedlees ) 1/2 teaspoon vanilla nutmeg Pour milk over bread and let stand until bread is soft. Add eggs, sugar, salt, cinnamon, Rasins and vanillia. Mix. Pour into a greased baking dish and sprinkle with nutmeg. Bake in a moderately slow oven ( 325 degrees ) for 1 hour and 15 minutes or until lighly browned and a silver knife, when inserted, comes out clean. serves 6 Shirley recommends to double the recipe for a larger batch. |