Saturday, November 29, 2008

Raisin bread pudding


1 raisin bread
1 egg
1 cup fresh milk
1 thsp granulated sugar

  1. Remove crust from bread and break up into tiny pieces. Soak in 1/2 cup of fresh milk.
  2. Whisk egg and granulated sugar in remaining fresh milk. Mix in softened bread. Whisk with an egg-beater.
  3. Grease a mould and surface with brown sugar. Pour in mixture. Steam for 40 minutes over low heat. Turn content upside down onto serving plate. Serve hot or cold.

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