"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for BREAD PUDDING, by , is from MOM'S COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, September 11, 2007


1 loaf white,day old bread torn into pieces
4 eggs, slightly beaten
1 tsp. vanilla
1/4 tsp salt
1/3 cup butter or margarine, melted
1 tsp. nutmeg
1/2 tsp. lemon rind, finely graded
Juice from 1/2 fresh lemon
1 cup raisins
2 1/2 cups milk, warm
2 cups sugar

Break up bread and let stand overnight. Cover bowl with towel.

Preheat oven 250

In large bowl add eggs, milk and vanilla, mix well. Stir in salt and seasonings. Add bread pieces and raisins. Gently stir with wooden spoon. Pour mixture into a greased bread pan.

Bake time 1 to 1 1/2 hours, until bread rises and golden brown.

Serve warm topped with vanilla, lemon or raspberry sauce.

If desired use 8 x 8 inch baking dish and reduce baking time to 45 minutes to 1 hour. Serve in squares.




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