"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bread Pudding Recipe

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

Shirley Baur
Added: Saturday, June 27, 2009


2 French Baguettes (day old, 30" long, 8-10 oz)
1/2 gallon whole milk
1 apple, peeled, cored & chopped
1/4 c. golden raisins
1/4 dried cranberries
4 eggs
1/2 c. packed brown sugar
1/2 c. granulated sugar
2 T. ground cinnamon
1 T. vanilla
1/4 c. (1/2 stick cold butter)
Caramel sauce for serving

The day before serving, tear bread into 1 inch pieces and place in a large mixing bowl. Pour in milk, pushing on bread so that it is covered by milk. Cover bowl; refrigerate overnight.
The next day, preheat oven to 350. Grease 9x13 pan. (see note)
Stir apple, raisins, and cranberries into soaked bread. In a small bowl, whisk together eggs, sugars, cinnamon and vanilla. Pour into the bread mixture; stir well.
Pour into prepared pan. Cut the butter into small pieces and randomly insert into the pudding.
Bake 1 hour, until a knife inserted into the center comes out sticky. (If it looks milky and wet, the pudding is not quite done. If "set" pudding clings to the knife, it is done). Cut into pieces; serve with dessert sauce.

Note: Magpie's uses a pan with an insulated bottom to prevent overbrowning. If you don't have an insulated pan, place your baking pan inside a larger pan or on a heavy cookie sheet.

Personal Notes:
Personal Notes:
Recipe from Magpie's Restaurant on Main Street, St. Charles.




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