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Prep Time: 1 Hour
Yields: 6 Servings

No doubt this recipe was invented to use up the endless slices of bread and butter left over from every Victorian tea table. However, don't let an oversupply of bread be your only excuse for making this dessert. For an interesting variation, use slices of brown bread and spread them with marmalade as well as butter. Serve with cream.

3 cups milk
zest of 1 lemon
2 tbsps sugar
4 slices white bread
½ cup raisins
3 eggs
1 tbsp brandy
¼ tsp grated nutmeg
1 tbsp dark brown sugar

Preheat oven to 325°F. In a small saucepan, heat milk, lemon zest and sugar. When mixture reaches a simmer, remove from heat. Set aside and allow milk to infuse zest at least 10 minutes. Butter a 1½-pint pie dish. Remove crusts from bread then spread each slice with butter and cut in half. Layer bread in pie dish, sprinkling raisins between layers. In a mixing bowl, beat eggs then add brandy. Blend egg mixture into milk. Pour entire mixture over bread and allow to soak 30 minutes. Sprinkle nutmeg and brown sugar on pudding. Bake 45 minutes or until top is golden.




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