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Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from The Spears 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!

Doris Elliott


1 lb. french bread

3 cups milk

3 eggs

2 tsp. vanilla

3/4 cup sugar, granulated

1/2 tsp. cinnamon

Dash of nutmeg

1/4 cup white raisins

1/4 cup chopped pecans

Vanilla Sauce

1 cup water

1/2 cup sugar

1 tablespoon cornstarch

2 tablespoons butter

2 teaspoons vanilla extract

pinch salt

-Pam a 9x13
-Tear bread into medium chunks
-Sprinkle on cinnamon, nutmeg and sugar
-Lightly beat eggs, and add vanilla and milk
-Add milk mixture to bread and toss well
-Place half mixture into casserole
-Add raisins and pecans
-Top with rest of mix
-Bake at 350 degrees until lightly brown (about 20-30 minutes)
-Serve warm with warm sauce

Vanilla Sauce

-Bring water to a boil in a small saucepan
-Combine sugar and cornstarch, blend well
-Add sugar and cornstarch mixture to boiling water; reduce heat to medium, stirring constantly, and cook until thickened
-Remove from heat and add the butter, vanilla, and salt, stirring until butter is melted
-Spoon over dessert
Makes 3/4 cup.




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