Sherried Bread Pudding Recipe

Sherried Bread Pudding

3 tablespoons butter
3 cups milk
1/3 cup currants
1/4 cup brown sugar
4 eggs
2 cups stale bread, cubed
1/4 cup cram sherry
1/4 cup apricot jam (optional, but nice)
Slivered almonds (optional)

Melt butter in large saucepan and add milk, currants, and sugar to heat. (Do not boil.) In a bowl, beat eggs and add cubed bread, milk mixture, and sherry. Pour into a 1-quart casserole dish and bake at 375 degrees for 35 to 40 minutes or until set.
Remove pan from oven and spread with jam and sprinkle with slivered almonds if desired.

The apricot jam is optional, but nice. The almonds are only optional--I guess the person who wrote this recipe didn't think the almonds were nice?

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