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Tummy-Yum Bread Pudding Recipe

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This recipe for Tummy-Yum Bread Pudding, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beverly Davis
Added: Monday, January 1, 2007


1-1/2 loaves french bread (day old)
1-1/2 cups whole milk
1 cup milk
3-1/4 cup melted butter or margarine
2 Tbsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 eggs, beaten
18oz. can fruit cocktail
8-1/4 oz. can crushed pineapple
1/2 cup chopped pecans
1/2 cup dark raisins

Preheat oven to 350 F

Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the milk, sugar, buter, vanilla, cinnamon, nutmeg and eggs. Mix well until the sugar dissolves. Add fruit cocktail, pineapple, pecans, and raisins; then gently fold in the torn bread, making sure it soaks up the liquid ingredients. Pour equal amounts of the mixture into 2 greased 9 by 13-inch baking pans. Bake for 40 minutes, stirring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve cold or hot, depending on the season and your mood.




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