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Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from In the Kitchen with Swann Keys , 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!

Contributor:  
Contributor:  
Wilma Denton

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf of Italian Bread
2 Cups granulated sugar
2 Cups milk
5 large beaten eggs
2 tsp. pure vanilla extract

Crumbly Top
1/2 Cup packed light brown sugar
1/4 softened stick of margerine

Directions:
Directions:
The night before cut a loaf of Italian bread into cubes and place in a large bowl. Allow to stale overnight.

Preheat oven to 350 degrees. Grease 13x9x2 pan.

Mix the sugar, milk and eggs in a bowl. When mixed well add the vanilla. Place the bread cubes in the prepared baking dish and pour the liquid over the bread. Allow to sit 10 minutes.

In the meantime, place Cup packed light brown sugar and softened stick of margarine in a bowl and mix/mash with a fork until crumbly. Sprinkle over the top of the bread mixture and bake 35-45 minutes or until set. Remove from the oven. Allow to cool. Serve with warm cream or whipped cream. (Refrigerate if there is any left)

Variation: Add a cup of raisins to the bread mixture before pouring the liquid on it. You can also add chopped pecans to the brown sugar margarine mixture before crumbling it on the top.

Personal Notes:
Personal Notes:
My grandmother made the best. This recipe has evolved over the years. Because my grandmother never measured,I learned by watching her and have adjusted quantities over the years.

 

 

 

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