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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Custard Bread Pudding Recipe

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This recipe for Custard Bread Pudding, by , is from The Chadwick 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!

Contributor:  
Contributor:  
Linda Chadwick

Category:
Category:

Ingredients:  
Ingredients:  
1 quart half-and-half
4 large eggs
1 c. white sugar
1 tsp. vanilla extract
tsp. salt
4-6 slices bread
c. raisins
pinch of ground cinnamon, or to taste

Directions:
Directions:
Preheat oven to 300 degrees.
Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13 inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread.
Place baking dish in a large roasting pan, fill roasting pan with boiling water halfway up the sides of the baking dish.
Bake until set, about 1 hours. Serve warm or cold.

Personal Notes:
Personal Notes:
This is a recipe I've made at Christmas in particular, it's a favorite of Bart's. Goes great with vanilla ice cream, if served warm.

 

 

 

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