1/2 c Raisins
1/2 c Brandy
1/4 c Butter or margarine
8 Slices day-old bread,
(lightly toasted)
1 c Firmly packed brown sugar
2 ts Ground cinnamon
1/4 ts Ground allspice
3 Eggs
1/4 ts Salt
1 ts Vanilla extract
3 c Milk, scanded and cooked
Cover raisins with brandy; set aside. Spread 1-1/2 teaspoons butter on
each bread slice. Cut bread into 1-inch cubes; set aside.
Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this
mixture. Toss bread cubes with remaining sugar mixture. Place half of
bread cube mixture in a lightly greased 1-1/2 quart casserole. Drain
raisins; place half of raisins over bread cube mixture. Repeat layers.
Combine eggs, salt, and vanilla in a medium mixing bowl. Beat at medium
speed of electric mixer 1 minute; gradually stir in milk. Pour over mixture
in casserole dish; let stand 5 minutes. Sprinkle with reserve sugar
mixture.
Bake at 325 degrees for 45 to 50 minutes. Serve warm.
Yields
8 Servings