Bread pudding

Since a few folks asked for the recipe, here it is. It's from Cooking Down East, by Marjorie Standish, published in 1969 by the Maine Sunday Telegram, Portland, Maine. She calls for a LOT of sugar in her recipes. Here I've cut the amount in half which is how I always make it. 'Cept I always double the recipe.

1 1/2 cups bread crumbs soaked 1/2 hour in
1 1/2 cups milk

Cream 3 tablespoons shortening with
1/2 cup brown sugar
3 egg yolks, beaten
Combine with bread crumb mixture
Fold in 3 egg whites beaten with
1 teaspoon vanilla
Stir in 1/2 cup raisins

Turn into ungreased 1 1/2 quart casserole. Place in pan with 1/2 inch water. Bake at 350 degrees for 50 to 60 minutes.

-jceggles