Steamed bread pudding

6 Servings

Ingredients

Quantity Ingredient
1 cup Brown sugar
2 cups Milk
½ cup Seedless raisins
1 teaspoon Vanilla extract
5 Thin slices good-quality white bread
½ teaspoon Ground cinnamon
¼ teaspoon Salt
¼ cup (1/2 sticks) butter, softened
3 Eggs

Directions

In the top of an oiled double boiler, mix the brown sugar and raisins.

Remove crusts from bread, butter the slices on one side, and then cut them into ½ inch cubes; you should have about 2 cups. Place the cubes on top of the brown-sugar mixture.

In a medium bowl, beat the eggs lightly, then add the remaining ingredients--just blend, don't overmix. Pour the egg mixture over the bread cubes, but do not stir in. Cook, covered, over simmering water, for about 1 hour and 20- minutes. A knife inserted in the center should come out fairly clean. (Pudding will continue cooking after taken out of pan, so don't worry if it is still a bit shaky at the end of the cooking time.)

Immediately loosen the edges of the pudding with a rubber spatula and invert onto a 12 inch round platter with a lip. Arrange any stray raisins decoratively around the edge of the platter. Serve warm.

From: Cooking From Quilt Country Shared By: Pat Stockett

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