Date: Wed, 09 Dec 1998 11:10:36 -0500
From: firstname.lastname@example.org (Sharon McCleave)
Just a few days ago I made a bread pudding recipe that turned out
pretty well. Here's the modified version as I cooked it:
4 slices white bread (21/2 to 3 cups worth when cubed)
1/2 cup raisins
EnerG egg sub to equal 2 eggs
1/3 cup sugar (recipe called for brown sugar)
1/2 tsp cinnamon
1/8 tsp nutmeg
2 1/4 cups warm skim milk
1 tsp vanilla
1 tsp sugar
Preheat oven 325F.
Toast the bread and slice into cubes. Spray an 8" square pan and
arrange the bread in the pan, sprinkling the raisins on top. In a
small bowl, mix the EnerG according to directions. Add the spices,
vanilla, 1/3 cup sugar and milk, stirring to combine. Pour over the
bread and let stand for 30 minutes, pressing down occasionally on the
bread to absorb the liquid. Sprinkle with 1 tsp sugar, then bake
50-60 minutes until golden brown and puffed up. Serve warm or cold.
Variations: Use chopped apricots instead of raisins.
Spread the bread with jam before cutting.
Add the grated zest of an orange to the liquid.