Bread Pudding

Recipe Ingredients

8		Stale white bread
3 1/2 cups	829ml	Milk
4 tablespoons	60ml	Butter
1/2 cup	99g / 3.5oz	Sugar
2		Eggs - beaten
1/2 cup	118ml	Sherry
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Cinnamon
1/2 teaspoon	2.5ml	Salt
1 cup	160g / 5.6oz	Seedless raisins

Recipe Instructions

Cut the bread into small cubes (there should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1 1/2-quart buttered baking dish and place in a pan of hot water.

Bake in a 375 degree oven 1 hour or until a knife inserted in the center comes out clean. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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