1/2 c Raisins
1/4 c Grappa, brandy or rum
6 lg Eggs
3/4 c Sugar
3 c Milk
2 ts Vanilla extract
4 c Stale bread cubes; 1/2 inch
1. Place raisins and grappa in a small bowl. Soak at least 1 hour, or
overnight if desired. Heat oven to 375 degrees. Butter a shallow
2-quart ceramic baking dish. Place dish in a large, shallow roasting
pan.
2. Whisk eggs and sugar together in a large bowl until smoth. Whisk
in milk and vanilla. Stir in bread cubes, along with raisins and
grappa. Pour bread mxture into baking dish. Place roasting pan and
baking dish on oven rack. Fill roasting pan with hot tap water so
that the water reaches about halfway up sides of baking dish.
3. Bake until pudding is set and knife inserted in center comes out
clean, 50 to 60 minutes. Remove baking dish from roasting pan and
cool on a rack. Bread pudding may be served warm or chilled.
Yields
8 Servings