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Print this Recipe    Orange/Cinnamon Bread Pudding

for six servings

10 slices very cheap white sliced bread
butter
1.5 cups raisins
1.5 cups granulated sugar
grated zest of one orange
about 3 teaspoons cinnamon
1.5 pints milk (preferably full cream)
3 eggs

Butter bread liberally. Lay bread slices, butter side up, into
bottom of tin. Cut pieces to fit to create a complete layer.
Sprinkle with half a cup of sugar and half the raisins and cinnamon.
Add a second layer of bread, placing pieces so that any gaps in
the bottom layer are covered by slices in the second. Add the
grated orange, the remainder of the raisins and another half-cup
of sugar. Top with a third layer of bread and then the remaining
sugar and cinnamon.

Beat the eggs; beat them into the milk (thoroughly - otherwise you
end up with eggy lumps in the final product). Pour mixture into
tin - preferably, pour down the side of the tin to avoid washing
off the top layer of sugar and cinnamon. It should come not quite
over the bread - about half-way up the third layer is right.

Leave to sit for an hour (not essential, but best).

Bake in preheated 400 degree oven for 35 minutes. It should rise
like a souffle; this will drop as soon as you take it from the
oven, but don't worry!

Serve hot with thick cream (not whipped, just heavy cream).

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