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Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 0032 -- Karen Slone
Added: Wednesday, November 16, 2005


12 slices bread
c. raisins
3 eggs, beaten
2 c. milk
c. sugar

1 c. milk
1 tsp. vanilla
1 c. sugar
stick margarine
2 T. cornstarch
c. water

Toast about 12 slices of bread. Lightly butter and sprinkle with cinnamon. Tear it up. Toss it into 9 x 13 cake pan, with cup of raisins.

Mix: 3 eggs, beaten. 2 c. milk, & c. sugar. Pour over bread & raisins. Bake at 375 for 30 to 40 minutes.

While that is baking, make the sauce. Heat milk, sugar, butter, & vanilla to a boil, stirring constantly. Mix cornstarch & water. Add cornstarch mixture and heat & stir until it thickens. Pour over bread.




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