"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Arnie's Bread Pudding Recipe

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This recipe for Arnie's Bread Pudding, by , is from The Speir Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Arnie Speir
Added: Thursday, May 19, 2005


5-6 cups Leftover bread ends, Buns, Rolls
1 1/2 cups Sugar
2 Eggs 2 1/2 cups Fresh Milk
1/2 cup Raisins Applepie Spice
1/2 cup Nuts (Optional)
1 1/2 tsp. Vanilla

Tear bread into large pieces.
(If using soft bread, put in oven and dry out
but not browned.)
In a large mixing bowl, mix bread pieces, sugar,
eggs (slightly beaten), spice and raisins.Add milk
and vanilla.Do not mash but stir lightly. Mixture should be lumpy and real juicy. Use more milk if needed.
Pour mixture into a well-greased baking pan.
Bake at 350 degrees for about 45 minutes or
until lightly brown and spongy to the touch, or until
the point of a knife comes out clean.
Cool and cut into squares.

Preparation Time:
Preparation Time:
About 15 minutes




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