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Cinnamon Raisin Bread pudding Recipe

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This recipe for Cinnamon Raisin Bread pudding, by , is from The Ferguson Fradette Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 c cubed cinnamon raisin bread, slightly stale
1 c peeled and chopped granny smith apples
1/2 c packed brown sugar
2 eggs
1 c 2% evaporated milk
1/2 c skim or 1% milk
11/2 tsp vanilla
1/4 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 350F. Spray 8'' x 8'' baking pan with cooking spray and set aside.

Toss bread cubes and apples together in a bowl. In a separate bowl, whisk together brown sugar and eggs. Add evaporated milk, skim milk, vanilla, cinnamon, and nutmeg. Whisk again.

Pour milk mixture over bread cubes and apples. Mix well. Let stand for 15 minutes for bread to absorb liquid.

Transfer mixture to baking pan. Make sure apples are evenly distributed throughout pan. Bake for 50 minutes, until bread is a deep golden brown. and puffed up. A knife inserted in center should come out clean.




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