Cinnamon Raisin Bread Pudding
|Cinnamon bread||4 Cup (64 tbs), cubed|
|Raisins||1⁄2 Cup (8 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||2 , beaten|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon, brandied|
|Brandied sauce||1 Tablespoon (Recipe Follows)|
1. In 1 1/2-quart microwave-safe casserole, toss together bread cubes and raisins; set aside.
2. Pour milk into 4-cup glass measure. Microwave, uncovered, on high 2 minutes or until warm. Stir eggs, brown sugar, brandy and nutmeg into milk until sugar dissolves.
3. Microwave, uncovered, at 50% power 2 minutes or until heated through. Pour over bread cubes.
4. Cover with waxed paper; microwave at 50% power 8 minutes or until custard is set, rotating dish every 2 minutes. Let stand 5 minutes. Serve with Brandied Sauce.