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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cinnamon Raisin Bread Pudding Recipe

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This recipe for Cinnamon Raisin Bread Pudding is from Sherri's Recipes, 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!


Category:
Category:

Ingredients:  
Ingredients:  
24 slices cinnamon raisin bread
1/4 C unsalted butter, softened
1 (17-18 oz) jar orange marmalade
1/4 C raisins
1/4 C packed brown sugar
1/2 tsp cinnamon
2 C heavy cream
1 (14 oz) can sweetened condensed milk
2 eggs

Directions:
Directions:
Preheat oven to 350.
Butter 2 round cake pans.
Line with parchment paper.
Butter parchment paper.
Spread 12 slices of bread with 1 tsp of butter each.
Spread remaining 12 pieces with 2 tsp marmalade each
Sandwich slices of each type together.
Trim and discard crusts.
Cut each sandwich into quarters diagonally.
Arrange in prepared pans, stacking and overlapping as necessary to fit snuggly.
In a small bowl, stir together raisins, cinnamon, and brown sugar.
Sprinkle over top.
In a large bowl whisk together cream, condensed milk, and eggs.
Pour over bread.
Press bread down to absorb cream mixture.
Bake 45 minutes or until a knife inserted in center comes out clean.
Let cool 20 minutes in pans on wire racks.

 

 

 

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