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Deluxe Bread Pudding Recipe

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

Nikki and Lue
Added: Tuesday, June 24, 2008


4 slices bread
2 tbls butter or margarine
1/3 c brown sugar
1/2 tsp cinnamon
1/3 c raisins
3 eggs, slightly beaten
1/3 c granulated sugar
1 tsp vanilla
dash salt
2 1/2 c mild, scalded

Heat oven to 350. Butter 1 1/2 quart casserole. Toast bread slices lightly. Spread with butter; sprinkle with brown sugar and then cinnamon. Put 2 toast slices making 2 sandwiches. Remove crusts; cut each sandwich into 4 rectangles. Arrange rectangles in single layer in casserole; sprinkle with raisins.

Blend eggs, granulated sugar, vanilla and salt. Gradually stir in milk; pour over toast rectangles. Place casserole in pan of very hot water (1 inch deep). Bake 65 to 70 minutes or until knife inserted halfway between center and edge comes out clean. Remove casserole from water. Serve pudding, warm or cool.




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