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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

	8 slices fresh Raisin Bread
	3 Cups Light Cream
	3 whole fresh Eggs
	1 fresh Egg Yolk
	1 Cup light Brown Sugar
	¼ teaspoon ground Cinnamon
	¼ teaspoon ground Nutmeg
	½ cup all purpose Flour
	1 teaspoon Vanilla Extract
	6 Tablespoons salted creamery Butter, slowly softened and creamed
	¼ teaspoon Baking Powder
	⅔ cup plump Golden Raisins, drained (soaked over night, covered, in water)
	⅓ cup toasted Almond Slices
	¼ cup Brandy, optional - NOTE: use 2½ Cups of Light Cream if Brandy is used.

Preheat oven to 350°.

Butter a 2 quart baking dish.
Add in all of the brown sugar, evenly distributed over the bottom of the dish.
Bake sugar until melted and turning color. Remove from oven.

In a large bowl, beat the eggs until completely combined.
Add all of the cream and all remaining ingredients except the butter. Mix very thoroughly. 
Remove the crust of the raisin bread, close.
Soak all of the raisin bread thoroughly in the cream mixture.
Add in the brandy (optional).
Pour in the butter. Stir until all raisin bread is thoroughly coated and soaked through.
Add mixture to the melted sugar in the baking dish. Do not stir.
Bake uncovered at 350° for 50 minutes.

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