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French Bread Pudding Recipe

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

Renee Davis
Added: Tuesday, April 12, 2005


1 16-oz. loaf French bread
1/2 cup melted butter
1/2 cup rum, brandy or milk
1 tbsp. vanilla
1 1/2 cup granulated sugar
1/2 cup packed brown sugar
2 cups milk
12 eggs
1 tbsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground nutmeg

Cube French bread to make 12 cups. Place bread crumbs in large mixing bowl. Drizzle melted butter, rum or milk and vanilla over bread. Toss to moisten. Add sugars, toss to coat. Pour 2 cups milk over bread mixture and stir until moistened. In another large bowl,l beat eggs and spices, pour over bread. Cover and chill at least 4 hours or over night. Grease two 9x5 inch loaf pans. Divide the bread mixture between the 2 pans. Bake for 60 minutes at 350. Serve warm with strawberries.




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