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.
rown sugar.
Fold in raisin bread, raisins, pie filiing, almonds and
Toast your raisin bread until the moisture is gone from the bread.
While
or 15 minute
Place raisin bread cubes in a large bowl
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.
on-stick spray.
Cube raisin bread and place in baking dish
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.
nto wedges then toast cinnamon raisin bread in oven 8 minutes or
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.
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.
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.<
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!
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.
oaster, toast the slices of bread until just slightly \"blonde\" in
Mix eggs, milk, vanilla, powdered sugar and nutmeg in a shallow dish(or pie plate).
Place cereal in another shallow dish.
Spray a 12\" nonstick skillet generously with butter(or cooking spray). Heat over medium heat.
Dip both sides of 4 slices of the bread in egg mixture, then in cereal.
Cook 2 to 3 minutes or until golden brown, turning once. Repeat with remaining bread, egg mixture and cereal, buttering the skillet each time.
Serve topped with powdered sugar, if desired. Enjoy!
Makes 4 servings.
Heat oven to 350.
Toss bread with 2 cups of the milk in 13x9x2-inch baking dish. Let stand 10 minutes.
Meanwhile, in separate bowl, mix together the remaining milk and pudding until smooth. Pour over soaked bread; toss lightly.
Bake in 350 oven for 1 hour or until browned and almost set in middle. Cool on wire rack for at least 15 minutes before serving. Serve warm or chilled.
In medium bowl, combine all ingredients except bread and lettuce, mix well.
Top each with lettuce leaf.
Cover with remaining bread slices.
Place margarine in a 2-cup measure.
Microwave uncovered on High until melted, 30 to 40 seconds.
Mix in milk, egg, sugar and vanilla with fork.
Stir in bread cubes.
Spoon into two 10 ounce custard cups.
Sprinkle with cinnamon.
Microwave uncovered on Medium 50% for 8 minutes or until set.
Serve with dab of Cool Whip or cream.
This recipe can be doubled.