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This recipe for OLD-FASHIONED BREAD PUDDING, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, January 28, 2009


1/2 cup raisins
1/2 cup rum or brandy
1/4 cup butter, softened
8 slices cinnamon raisin bread
1-1/2 cup packed brown sugar, packed
1 tsp. ground cinnamon, heaping
1/4 tsp. ground allspice, heaping
3 large eggs (or 3/4 cup Egg Beaters), beaten
1/4 tsp. salt
2 tsp. vanilla
3 cups evaporated skim milk, scalded and cooled

1. Mix raisins with rum or brandy in microwavable bowl. Cover with wax paper and bring to a boil in microwave. Let stand for 10 minutes.
2. Spread butter on both sides of bread. Cut into 1-inch cubes.
3. Combine brown sugar, cinnamon, and allspice. Reserve 3 tbsp. of this mixture. Toss bread cubes in remaining sugar mixture.
4. Drain raisins; reserve rum/brandy.
5. Place half of bread cubes in lightly greased (or butter sprayed) 1-1/2 qt. casserole. Sprinkle with half the raisins. Repeat layers.
6. Combine eggs (or Egg Beaters), salt and vanilla in medium mixing bowl. Beat at medium speed of electric mixer 1 minute. Gradually stir in milk (You can use a combination of skim fresh milk and evaporated skim milk if you like).
7. Pour over mixture in casserole dish. Let stand 5 minutes. Sprinkle with reserved sugar.
8. Bake at 325 for 45-55 minutes. Serve warm

Personal Notes:
Personal Notes:
May warm left over rum with 2 tbsp. butter and use as sauce, but it really is great without sauce.




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