Oh, yes M'am. This is my maternal grandmother's receipe she was born in Germany. Grandma Bartols lived with us after her husband died from my age 5 to my age 16. She was wonderfully soft and plump and it was great to cuddle up to her. Earth mother. She made dolly dresses, desserts, sewed my Jr. High School projects so I wouldn't fail, etc)
This of course is adapted from watching her:
1/4 C margarine creamed til soft and smooth
7-8 slices white bread
1 tsp cinnamon
3/4 C seedless raisins
3 large eggs
2/3 C white sugar
2 C very hot milk
1 tsp vanilla
Spread margarine on the bread. Leave crusts on, it helps the texture. Cut each slice into 4 squares, or smaller. Cover bottom of baking dish with half of the bread. Sprinkle with cinnamon and raisins. Top with remaining bread margarine side up. Beat eggs with "rotary" egg beater until light adding sugar gradually. (Any one remember those beaters with the crank handle on the side?) Add hot milk very slowly to eggs, beating very slowly and constantly. Beat in vanilla. Pour egg and milk mixture over bread and let sit for awhile (1/2 hr?or more? I do what works time wise for me). Set baking dish in a large pan of hot water and bake in moderate (350) over for 50-60 minutes.
Serve with good quality vanilla ice cream, or my favorite, hard sauce. (Prepare pudding in advance and cook it while you are eating dinner so it is hot and crunchy when you are ready for dessert )
Bet Rachel has a better receipe for hard sauce than I do. And I prefer it with hard sauce. Just butter, sugar and some flavoring. Adding some Bourbon along the way would not be bad. Plumping the raisins in it would be good. Remember Grandma was poor. When I take in a spoonful, I want it to TASTE THE SAME. I am sure changing the original margarine to butter would be better as would other changes, I just can't do it myself. The simple version is extremely good.
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This of course is adapted from watching her:
1/4 C margarine creamed til soft and smooth
7-8 slices white bread
1 tsp cinnamon
3/4 C seedless raisins
3 large eggs
2/3 C white sugar
2 C very hot milk
1 tsp vanilla
Spread margarine on the bread. Leave crusts on, it helps the texture. Cut each slice into 4 squares, or smaller. Cover bottom of baking dish with half of the bread. Sprinkle with cinnamon and raisins. Top with remaining bread margarine side up. Beat eggs with "rotary" egg beater until light adding sugar gradually. (Any one remember those beaters with the crank handle on the side?) Add hot milk very slowly to eggs, beating very slowly and constantly. Beat in vanilla. Pour egg and milk mixture over bread and let sit for awhile (1/2 hr?or more? I do what works time wise for me). Set baking dish in a large pan of hot water and bake in moderate (350) over for 50-60 minutes.
Serve with good quality vanilla ice cream, or my favorite, hard sauce. (Prepare pudding in advance and cook it while you are eating dinner so it is hot and crunchy when you are ready for dessert )
Bet Rachel has a better receipe for hard sauce than I do. And I prefer it with hard sauce. Just butter, sugar and some flavoring. Adding some Bourbon along the way would not be bad. Plumping the raisins in it would be good. Remember Grandma was poor. When I take in a spoonful, I want it to TASTE THE SAME. I am sure changing the original margarine to butter would be better as would other changes, I just can't do it myself. The simple version is extremely good.
- jeanne 12-19-2002 1:57 am