Old-Fashioned Bread Pudding

    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.


Yield: 8 Servings