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Bread Pudding

Bread Pudding


8 slices cinnamon swirl, cinnamon raisin or other flavored bread. Cinnamon
rolls or Panetone (which can be found in stores during the holidays) are also
great for this recipe.

1 stick unsalted butter

3 large eggs

½ cup sugar

1 tsp vanilla

Cinnamon or nutmeg and sugar mixture for topping (optional)

Chopped nuts such as pecans or walnuts (optional)


Preheat oven to 300. Grease an 11 x 15 inch baking dish. Tear bread into pieces
and arrange in a single layer in the bottom of the baking dish. Melt butter. In
a bowl whisk together eggs, sugar, milk and vanilla. Add melted butter and
lightly whisk to combine. Pour over bread and let stand 15 minutes.

Cover with tin foil and place in
preheated oven for 30 minutes. Remove foil. Add additional toppings if desired,
such as nuts, raisins, nutmeg or cinnamon mixture, and bake uncovered for an
additional 30 minutes.

Remove from oven and let stand for
30 minutes to one hour to let custard set. Serve warm or cold and eat plain or
top with cream or other topping.

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