BRANDY BREAD PUDDING

      Title: BRANDY BREAD PUDDING
  Categories: Puddings
       Yield: 1 Servings
  
     1/2 c  Raisins
     1/4 c  Brandy
       8    French bread slices --
            Stale
       2 tb Butter -- softened
       2 c  Milk
     1/3 c  Sugar
       3    Eggs
       4    Egg yolks
       1 ts Vanilla extract
  
   :        				=
   
   Preheat oven to 325.  Put the raisins in a bowl, pour the brandy over
   the= m and let soak for 1/2 hour. Arrange the 8 slices of bread,
   which you ha= ve buttered on both sides, in a buttered baking dish.
     Bring the milk t= o a boil, remove from the heat and stir in the
   sugar until completely dis= solved.  With an electric mixer, beat the
   eggs and egg yolks; pour in the= milk gradually and add the vanilla.
   In the baking dish pour the raisins= and brandy over the bread slices
   and then pour the egg mixture on top.  = Put the baking dish in a pan
   of boiling water and bake in the oven for ab= out 40 minutes or until
   a table knife = inserted into the pudding comes out clean. Let cool a
   little before s= erving, but serve while still warm. It is also good
   cold the next day. = Do not freeze. =
   
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