Jewish Bread Pudding
Categories: DessertsServes: 6 Servings
Ingredients:
- 8 sl Stale white bread
- 4 1/2 c Milk
- 4 tb Butter
- 1/2 c Sugar
- 2 Eggs -- beaten
- 1/2 c Sherry
- 1/4 ts Nutmeg
- 1/4 ts Cinnamon
- 1/2 ts Salt
- 1 c Raisins -- seedless
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 F. oven 1 hour or until a knife inserted in
the center comes out clean. Serves 6. This bread pudding is from The Art
of Jewish Cooking by Jennie Grossinger.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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