*  Exported from  MasterCook  *
 
                        Basic Custard Bread Pudding
 
 Recipe By     : TJ Hill - Appetites Catered
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Caribbean
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      cups          water
    2                    egg
      1/2  cup           sugar
    1      quart         milk
    1      teaspoon      cinnamon
    1      tablespoon    vanilla
    8      cups          bread -- 1-inch dice, 1-2
                         day old
      1/3  cup           raisins
 
 Place steamer insert into wok.  Pour water into wok.    In a large mixing bowl 
 combine eggs, sugar, milk, cinnamon and vanilla extract.  Pour 1/3 of the mixtu
 re into the bottom of a 1 1/2-quart oven proof casserole dish.  Add 1/3 of the 
 bread and raisins.  Press down until bread absorbs some liquid.  Continue to la
 yer ingredients ending with milk mixture.  Press down until bread absorbs most 
 of the liquid.    Place casserole dish on steamer insert, cover top of dish wit
 h waxed paper; cover wok.  Set heat control dial at 250F, or cook over medium f
 lame.  Steam.    Check water level after 30 minutes; add water as needed.  Be s
 ure not to let the wok cook dry.  Steam for an hour or until a knife inserted 1
 ' from the center comes out dry.    Serve warm or cold with whipped cream or ic
 e cream.
 
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