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Bread Pudding #2 Recipe

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This recipe for Bread Pudding #2, by , is from Recipes From Hazel Cadle , 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!

Hazel Cadle


6 slices cinnamon swirl raisin bread cut into 3/4 inch cubes
1/2 cup raisins
2 cups milk
2 large eggs
1/4 cup sugar
2 teapoons vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Spirited Sauce:
1 1/4 cups powdered sugar
6 tablespoon butter
1 large egg, beaten
1/4 cup dark rum, brandy or apple juice

1. Heat oven to 350 (325 for glass dish).

2. Butter a 1-quart baking dish.

3. Combine bread cubes and raisins in baking dish.

4. Combine milk, eggs, sugar, anilla, salt, cinnamon, and nutmeg; blend well.

5. Pour over bread and raisins. Let stand 5 minutes.

6. Bake, uncovered, for 50 minutes or until knife inserted in center comes out clean.

Spirited Sauce:
1. In saucepan, combine all sauce ingredients.

2. Cook over low heat, stirring constantly, until thickened, about 3 minutes.

Serve pudding warm or cool with ice cream or Spirited Sauce




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