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Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Link
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf stale French bread
2 cups milk
3 eggs, beaten
1 tsp vanilla
1 T cinnamon
½ cup raw, white or brown sugar
1 cup raisins
1 cup shopped canned pineapple
½ cup (1/4 lb.) butter, melted
¼ tsp salt
½ cup chopped walnuts or pecans (optional)

Directions:
Directions:
Preheat oven to 350°. Tear the bread into small pieces and place in a bowl. Cover with the milk and let soak 15-20 minutes. Mash the bread to get rid of any remaining chunks. Add the eggs, vanilla, cinnamon, sugar, raisins, pineapple, butter, salt and nuts. Mix well. Pour into a buttered 8 or 9 inch square or round baking dish. Bake for 45 minutes until set in the middle and browned on top. Cut in wedges or squares and serve with sweetened whipped cream, flavored, if desired with Grand Marnier or brandy.

Personal Notes:
Personal Notes:
Even when you’re using up leftovers, you can cook with elegance. For a really special presentation, bake this pudding in individual soufflé cups or ramekins. It is delicious both warm and cold.

 

 

 

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