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Bread Pudding
Yield: 4 servings

1 1/2 cup bread, cut in 1-inch pieces (about 2 slices)
1/3 cup raisins
2 tb sugar
3/4 ts ground cinnamon
1 lg egg, slightly beaten
1/4 ts vanilla
1 1/4 cup reconstituted instant milk (nonfat)

Place bread pieces in 1-quart casserole. Sprinkle with raisins.
Mix sugar and cinnamon. Stir into egg. Add vanilla. Heat milk (do
not boil). Stir warm milk into egg mixture slowly. Pour mixture
over bread. Bake at 325F (slow oven) until tip of knife inserted
into center comes out clean--about 40 minutes. Serve warm or cold.

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