Title: Steamed Bread Pudding
Categories: Desserts
Yield: 6 Servings

1 c Brown sugar
2 c Milk
1/2 c Seedless raisins
1 ts Vanilla extract
5 Thin slices good-quality
-white bread
1/2 ts Ground cinnamon
1/4 ts Salt
1/4 c (1/2 sticks) butter,
-softened
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.

From: Cooking From Quilt Country Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini