Wednesday, June 10, 2009

Raisin Bread Pudding


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

  • Remove crust from bread and break up into tiny pieces. Soak in 1/2 cup of fresh milk.
  • Whisk egg and granulated sugar in remaining fresh milk. Mix in softened bread. Whisk with an egg-beater.
  • 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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