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Old Fashioned Bread Pudding

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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

Soft butter

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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