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Bread Pudding

12 slices raisin nut bread
1/2 cup butter, room temperature
2 butter croissants, sliced lengthwise, into 1/4" slices
6 large eggs
1 cup sugar
1/8 teaspoon sugar
1 tablespoon vanilla extract
4 cups light cream or half and half
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 325 degrees. Butter sides and bottom of 13x9" baking
pan. Butter one side of each bread slice and layer in pan alternately
with croissants (6 slices bread, croissant slices, 6 slices bread).
In large bowl with an electric mixer set on med-high speed, beat
eggs until slightly thickened, about 5 min. Add sugar and vanilla
and beat at med. speed until thoroughly combined. reduce speed to
low and add cream; mix until smooth. Pour egg-cream mixture over
bread and croissant slices. the slices will absorb egg-cream mixture
slowly, so continue adding liquid until all is in pan. In small
bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar. Sprinkle
sugar-spice mixture over the bread pudding. Fill a baking pan larger
than the 13x9" bread pudding pan halfway up with hot water. Place
in oven, set bread pudding pan in the water bath. Bake 45-50 min.
or until custard is set. When set, remove the bread pudding from
the oven, and discard water in larger pan. Cool to room temperature.
Refrigerate for 2 hours or until firm.


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