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Old-fashioned Bread Pudding

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      Title: OLD-FASHIONED BREAD PUDDING
 Categories: Desserts, Puddings
      Yield: 8 Servings
 
    1/2 c  Raisins
    1/2 c  Brandy
    1/4 c  Butter or margarine
      8    Slices day-old bread,
           (lightly toasted)
      1 c  Firmly packed brown sugar
      2 ts Ground cinnamon
    1/4 ts Ground allspice
      3    Eggs
    1/4 ts Salt
      1 ts Vanilla extract
      3 c  Milk, scanded and cooked
 
  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 teaspoons of
  this mixture.  Toss bread cubes with remaining sugar mixture. Place
  half of bread cube mixture in a lightly greased 1-1/2 quart
  casserole. Drain raisins; place half of raisins over bread cube
  mixture. Repeat layers.
  
  Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at
  medium speed of electric mixer 1 minute; gradually stir in milk. Pour
  over mixture in casserole dish; let stand 5 minutes. Sprinkle with
  reserve sugar mixture.
  
  Bake at 325 degrees for 45 to 50 minutes.  Serve warm. From: Dale
  Shipp Date: 10-17-93
 
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