"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Bread Pudding Recipe

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

Paige Fontenot
Added: Monday, December 12, 2005


7 to 10 cups of bread, french style works best
4 C milk
2 C sugar
8 T butter, melted
4 eggs
2 T vanilla
1 C raisins
1 C coconut
1 C chopped pecans
2 tsp cinnamon
1 C sugar
1 C heavy cream
1/4 C water
1 T butter
1/2 tsp cornstarch

Combine all ingredients (except bread), mix well. Add bread until
mixture is very moist but not to soupy. Pour mixture into a well
buttered 9 x 13 or larger pan. Place into a NON-PREHEATED
oven. Bake at 350 for 1 hour and 15 minutes or until top is
golden brown. Glaze: Combine sugar, cream, cinnamon, and
butter in sauce pan and bring to a boil. Mix water and starch,
add to saucepan, and cook until clear.




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