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SNAPPY BREAD PUDDING

 

This wonderful cold-weather dessert enables you to use up stale bread while insuring that your family gets a nutritious dessert.
Serves 8.

Ingredients
• butter for greasing
• 1/2 cup golden raisins
• 1/4 cup rum
• 4 large eggs
• 1 cup sugar
• pinch of salt
• 1/2 teaspoon nutmeg
• 1/2 easpoon cinnamon
• 1 tablespoon vanilla
• 1 tablespoon rum (optional)
• 4 cups milk, scalded
• 4 cups stale bread crumbs


Directions
Preheat oven to 325°F. Grease a 2-quart casserole.

In a small bowl, soak the raisins in the rum for about 15 minutes. Drain raisins and set aside.

In a large bowl, beat the eggs until foamy. Add the sugar, salt, spices, vanilla, and rum, beating well. Gradually stir in the scalded milk.

Add the bread cubes to the bowl, mixing until they are well saturated with the liquid.

Add the raisins. Pour mixture into the prepared casserole.

Bake for 1 & 1/4 to 1 & 1/2 hours, or until a knife inserted in the center comes out clean.

Cool the pudding on a wire rack for 30 minutes before serving.

Serve warm with whipped cream or vanilla ice cream, if desired.