8 sl Stale white bread
4 1/2 c Milk
4 tb Butter
1/2 c Sugar
2 Eggs — beaten
1/2 c Sherry
1/4 ts Nutmeg
1/4 ts Cinnamon
1/2 ts Salt
1 c Raisins — seedless
Cut the bread into small cubes (there should be about 2 cups). Scald the
milk and add the butter; pour over the bread cubes. Let soak for 10
minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and
raisins. Pour into a 1 1/2 quart buttered baking dish and place in a pan of
hot water. Bake in a 375 degree F. oven 1 hour or until a knife inserted in
the center comes out clean. Serves 6. This bread pudding is from The Art
of Jewish Cooking by Jennie Grossinger.
Yields
6 Servings