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Caramel Bread Pudding Recipe

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

Contributor:  
Contributor:  
Margaret Whitcher Coulson 1910-1966
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. brown sugar
5-6 slices diced crustless bread
2 c. milk
3 eggs
1/2 c. white sugar
1 tsp. nutmeg
1 tsp. salt

Directions:
Directions:
Grease very well one double boiler [top pan.]
Pour brown sugar on bottom of greased pan.
Add diced bread. Do NOT mix!

In a separate bowl beat:
milk, eggs, sugar, nutmeg and salt.
Pour over bread and brown sugar. Do NOT stir!
Cook over boiling water for one hour. It is done when an inserted knife comes out clean.
Loosen edges w/a knife and invert into a serving bowl. The brown sugar on the bottom becomes a caramel topping!

Number Of Servings:
Number Of Servings:
4+
Personal Notes:
Personal Notes:
Great Aunt Peg spent several weeks with us in the summer of 1965, when we went of vacation on Little Cranberry Island, Maine. She taught me to cook two desserts. This is the easiest.

 

 

 

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