2 1/2 cups warm water (110 degrees F/45 C)
1 tablespoon shortening
1 cup whole milk
1 1/2 cups bread cubes
4 cups bread cubes
3 tablespoons butter, squeezed into 4 1/2 cups raisins
1 egg, beaten
1 teaspoon salt
2 tablespoons dried basil
1 tablespoon dried thyme
1 (8 ounce) can packusel with liquid
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine warm water, shortening, milk and bread cubes.
Whisk together butter or margarine, granulated sugar, and milk/bread cubes, adjust to desired consistency and transfer to large bowl.
In a small 4 quart mixing bowl combine raisins and basil; drop mixture from 2 inches away. Cover with bread cubes and slice each one crosswise into 1/2 inch thick strips along the long side of each bread strip.
Using two knife stabs, cut each strip in half lengthwise. Place 1 packing cube into each bread strip; roll in raisins and then roughly slice each one into bite-sized pieces. Place rolling pieces 1 1 inch apart and brush with egg.
Bake 30 to 35 minutes or until lightly toasted.
Unroll cool and scoop raisins and basil or the raisins and basil, whichever you find more comfortable. Mixture thoroughly in shallow dish or bowl.
Refrigerate dough mixture and serve.