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Very Special Bread Pudding Recipe

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This recipe for Very Special Bread Pudding, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, October 18, 2006


Makes 8 Servings
10 Slices White Bread
1/2 Cup Soft Butter or Margarine
1/2 Cup Seedless Raisins
2 Tsp. Cinnamon
4 Cups Milk
2/3 Cup Sugar
4 Eggs, well beaten
1 Tsp. Vanilla Extract

Preheat oven 350 F. Butter a 2 quart casserole or baking dish.
Trim crusts from bread; spread with butter. Using a sharp knife, cut each slice into 4 squares.
Arrange half of squares in bottom of prepared casserole.Sprinkle with raisins and 1 tsp. cinnamon.
Cover with rest of bread and cinnamon.
I n medium saucepan, over medium heat, heat milk just until film forms over top. Remove from heat; add sugar, stirring until dissolved.
Gradually add hot milk mixture to beaten eggs, beating constantly. Stir in vanilla; pour over bread.
Set casserole in pan containing 1 inch hot water; bake 40 to 50 minutes, or until knife inserted in center comes out clean. Serve warm.




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