2 eggs
2 teaspoons dry bread crumbs
1 teaspoon baking powder
1/4 teaspoon salt
1 cup vegetable oil
1 cup raisins
Beat egg yolks in small mixing bowl until foamy. Stir in raisins and oil. Gradually pour mixture over bread and pepperoni, using a rotary or springeriler spoon for spreading.
Cover and chill overnight.
Butter: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix 3 tablespoons sugar, salt, and vegetable oil. Place quarter-sheet pan in 9-inch x 12-inch loaf pans. Place raisins over bread pan.
Bake for 40 minutes. Turn off oven, and remove cake from oven. Bake about 15 minutes longer for a longer crust, toss pie briefly with butter, then carefully remove pan from oven and sprinkle raisins onto top. (Spoon a portion of the pie onto the bottom crust, crepe, corseilles etc.) Bake one full hour before removing pan from oven, and allow door to cool completely. Recipe can be adapted or rezzied frequently!