"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Old Fashioned Bread Pudding Recipe

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This recipe for Old Fashioned Bread Pudding, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marsha Moore
Added: Saturday, January 14, 2006


6 slices day old white bread
2 tbsp. melted butter or margarine
1/2 c. sugar
4 eggs
2 c. milk
1 tsp. vanilla
For cinnamon mixture:

2 tbsp. sugar
1 tsp. cinnamon

Preheat oven to 350F. Grease a 1 1/2 quart baking dish or 9x13 pan if doubling recipe.

Brush bread slices lightly with butter on both sides. Sprinkle lightly but thoroughly on both sides with cinnamon mixture. Cut each slice into quarters. Arrange the slices in layers in prepared dish.

Beat eggs, stir in sugar, milk and vanilla. Continue stirring until sugar dissolves. Pour over bread, making sure all slices are saturated. Let rest for about 15 minutes, giving the bread time to absorb some of the liquid. Squoosh the slices down into the liquid periodically.

Set baking dish in slightly larger pan containing about 1 inch of hot water. The pudding will bake inside the larger pan in the oven. Place carefully in oven. Bake for 55-60 minutes (for both size recipes) or until a knife inserted 1/2 inch into the custard comes out clean.

Remove both pans carefully from oven. Carefully lift up the pan with the bread pudding from the outer pan and let cool.

Serve the pudding warm or chilled.




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