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| Steamed Bread Pudding
1 cup of brown sugar
2 cups of milk
1/2 cup of seedless raisins
1 teaspoon of vanilla extract
5 Thin slices good-quality bread
1/2 teaspoon of ground cinnamon
1/4 teaspoon of salt
1/4 cup (1/2 sticks) butter,
3 Eggs
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 1/2 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. Serving Size: 6
From: Cooking From Quilt Country Shared By: Pat Stockett From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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