Butter one side of each raisin bread slice and turn slices over.
Arrange cheddar on unbuttered sides of bread and top 4 slices with bacon.
Flip remaining bread onto bacon.
Heat a nonstick sillet over moderate heat until hot and cook sandwiches in batches, pressing lighly with a spatula, until undersides are golden, about 1 minute.
Turn sandwiches over and cook, pressing lightly until undersides are golden and cheese is melted about 1 minute.
Place orange juice, honey, cinnamon sticks and 1/2 cup water in a medium heavy-bottomed saucepan on high heat. Bring to a boil. Reduce heat to low and simmer for 15 mins, stirring occasionally, until syrupy. Remove from heat and cool. Stir in berries.
Meanwhile, whisk ricotta and orange peel in a large bowl until light and smooth. Spread raisin bread with ricotta mixture. Top with berry compote and serve.
as 4).
Lightly grease and line a 10cm x 20cm
oaf pan; line the bottom and long sides with parchment paper
rum extract, salt and brown sugar.
Fold in raisin bread, raisins, pie
pray.
Combine raisins and orange juice in a
on-stick spray.
Cube raisin bread and place in baking dish.
Line a microwave-safe 2 quart ring mold or baking dish with raisin bread. Sprinkle sugar and cinnamon evenly over bread cubes. Set aside.
Place milk and butter in a 1 quart glass measure and microwave on medium 4 1/2 to 5 1/2 minutes, until butter is melted and milk is scalded. Quickly stir eggs, 1/2 cup sugar and vanilla into hot milk mixture. Pour over bread cubes.
Cover with plastic wrap and microwave at medium heat for 17 to 19 minutes, until pudding is set.
nto wedges then toast cinnamon raisin bread in oven 8 minutes or
then add chopped apple. Stir and add honey, cane sugar, 1
Toast raisin bread.
Spread lightly with butter or margarine. Cut toasted bread in 1/2-inch cubes.
Divide in 6 (6-ounce) custard cups.
Combine eggs, sugar and vanilla.
Stir in evaporated milk and 1 cup boiling water.
Pour mixture over toast. Place custard cups in pan of hot water and bake until knife inserted in center comes out clean.
Remove cups and cool. Refrigerate.
Makes 6 servings.
Toast your raisin bread until the moisture is gone from the bread.
While
Place the cranberrys, raisins and nuts in a small bowl
Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
Layer the pears on top of the bread.
Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
Whick eggs and sugar to combine, add salt and milk and combine well.
Pour over pears and bread.
Bake in pre-heated 180C oven for approximately 30-40 minutes, or until \"custard\" is set.
Serve hot with cream or ice cream.
Combine the yogurt, mayonnaise, coconut (if using), green onion, curry powder, salt and black pepper.
Stir in eggs and cashews.
Divide and spread the egg salad mixture between four slices of raisin bread. Add the spinach leaves and top with the other four bread slices.
Serve with fresh sliced mangoes and papayas!
Slice raisin bread into 3/4-inch pieces.
Place in shallow buttered 1-quart baking dish; set aside.
Heat milk with butter until hot and butter is melted (do not allow to boil).
Beat eggs with vanilla, salt and sugar.
Add hot milk mixture, stirring constantly.
Pour over bread.
Allow to stand 5 minutes.
Sprinkle with nutmeg.
Set baking dish in pan of hot water to half the depth of dish.
Bake, uncovered, at 350\u00b0 for about 50 minutes, or until custard is set.
Slice raisin bread into 3/4-inch pieces.<
Saute onions, celery and walnuts in butter until tender.
stir honey and all spices into the orange juice.
Toss together the vegetable-nut mixture, cranberries and raisin bread cubes.
Pour juice mixture over all and mix gently until well combined, adding more juice if necessary in order to hold a ball shape.
Shape 1/2 cupfuls into balls by hand an dplace on greased cookie sheet.
Bake in a preheated 350\u00b0F oven for about 25-30 minutes, until lightly browned.
Place in greased pan 1 loaf raisin bread, diced. Beat together eggs, brown sugar, 1 stick butter and cinnamon.
Bake 1 hour at 250\u00b0.
After baking, cover with the following sauce.
Put sharp cheddar cheese in medium bowl.
Add enough mayo to moisten cheese, it should be a spreadable consistency but not too moist.
Spread cheese mixture on one slice of raisin bread, top with another slice of bread.
Slice each sandwich in quarters diagonally.
Keep making sandwiches until you run out of bread or spread.