| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | pound | French bread loaf |
| 1/4 | cup | unsalted butter -- melted |
| 1/2 | cup | raisins -- seedless |
| 3 | whole | eggs |
| 2 | cups | 2% low-fat milk |
| 3/4 | cup | light brown sugar -- packed |
| 1 | teaspoon | cinnamon |
| 1 | teaspoon | vanilla extract |
| 1/2 | cup | sweet sherry |
| 1/4 | teaspoon | salt |
| 1/2 | teaspoon | allspice |
| Preheat oven to 350°F. Soak raisins in sherry. Cut bread into cubes and drizzle with butter and mix to coat. Add sugar, cinnamon, salt, and allspice together. Sprinkle over bread cubes and mix to coat. Mix eggs, milk, and vanilla together until well mixed. Drain raisins and add to bread cubes. Place in an 8 inch square baking dish. Pour egg mixture over bread crumbs and lightly push down bread with forks until bread is covered and soaking up liquid. Let stand for 5 minutes. Bake for 45 minutes or until top springs back when pushed. Makes 12 servings |
| Per Serving: 244 Calories; 7g Fat (27.0% calories from fat); 7g Protein; 36g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 319mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. |