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Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeanie Kvach
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf of soft white bread (1 lb French)
2 c half and half
2 c milk
3 eggs- beaten
2 c sugar
4 tsp vanilla
3/4 c chopped pecans- (Optional)
1 t cinnamon (Optional)
1/2 c Raisins (Optional)
1/4 c melted butter

Whiskey sauce (see recipe)

Directions:
Directions:
Tear the bread into a large mixing bowl, add milk and let stand for 10 min. Stir well, add eggs and next 5 ingredients, stir again.
Pour butter in to a 13 x 9 inch baking dish. Coat all sides. Spoon pudding into pan .
Bake 325 fro 50 min or until pudding is is firm and comes clean when knife is inserted.
Do NOT over bake. This is better undercooked.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
My mother used to make this with just plain cheap white bread and vanilla sauce. The texture is different but the taste is the same. She did not use raisins or nuts.

 

 

 

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