Old-Fashioned Bread Pudding
There is no such thing as failures in bread baking - only
learning experiences. This is a good way to use up the "learning
experiences", stale bread, or leftover end pieces.
A tasty, old-fashioned dessert that comes out of the oven puffy
and slowly falls. The crust is golden and lightly crusty. Best
results is obtained from day old homemade bread.
7 slices good quality homemade bread
4 Cups milk, or substitute
3 eggs, slightly beaten
1/2 Cup Sucanat or sugar
1/4 tsp. salt
1/2 Cup raisins
1/2 - 1 tsp. cinnamon
1 tsp. vanilla
Heat the oven to 325 degrees. Butter a 2 quart baking dish.
Spread a generous amount of butter on one side of each slice
of bread and line the bottom and sides of the baking dish. Mix
together the milk, eggs, sugar, salt, raisins, and vanilla and
pour over the bread. Pleace any extra pieces of bread on top
and press down so they are submerged. Let stand about 10 minutes
or longer if bread is quite dry. Bake covered for 30 minutes,
then uncover and bake for 30 minutes more. If you like a crustier
brown top, slip the dish under a hot broiler for a few minutes
until deep golden. Serve warm with whipped cream or ice cream
if you like.
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