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Raggedy Jane Pudding
Products Used
0
65
80
Prep Time:
20m
Bake/Cook Time:
40m
Yield:
9 - 12 servings
If you love raisins, you are going to go ga-ga for this recipe. A twist on traditional bread pudding, raggedy jane pudding uses raisin bread, plus extra raisins on top!
Si le gustan pasas, va a enamorarse de esta receta. Una torcedura en budín de pan tradicional, pudín raggedy jane utiliza pan de pasas, pasas más extras en la parte superior!
Products Used
Ingredients
- 5 slices raisin bread
- 1/2 cup (1 stick) melted butter
- Extra raisins, if desired
- 2 large eggs
- 2 cups milk
- 1/2 teaspoon vanilla extract
- 2/3 cup Imperial Sugar Extra Fine Granulated Sugar
- You will also need: a knife, medium bowl, whisk and 1-quart baking dish
Directions
- Preheat oven to 375°F.
- Lightly butter a 1 quart baking dish.
- Cut raisin bread in narrow strips, about 1 inch wide, and dip them in melted butter. Place and stack bread strips in baking dish and sprinkle with extra raisins.
- Put all other ingredients in a bowl and whisk together. Pour over bread.
- Bake abut 30 minutes or until top is browned and puffed. Serve cold or warm with powdered sugar or whipped cream.
Imperial Sugar Insight
Level of Difficulty: Easy
If you have leftover fruit cocktail in the refrigerator, drain it and put fruit in dish with raisin bread before adding milk-egg mixture. Click here to see our 1972 TV commercial for My First Cookbook!
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