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LOCATION: Recipes >> Desserts Pudding >> Breakfast Bread Pudding

Print this Recipe    Breakfast Bread Pudding

1/2 cup soft unsalted butter
12 slices bread
3/4 cup raisins (plump first)
1/3 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
6 eggs
2 egg yolks
3 cups milk
1 cup cream
1 teaspoon vanilla
1/2 cup apricot jam (optional)

I love to make this up the night before. You can bake it the morning
you want to eat it, or bake it the night before and just heat up
individual servings in the microwave.

Butter bread on both sides. Line pan with one layer of bread. Cut to
fit, using a 9 x 13 pan. Preheat oven to 350. Combine plumped raisins
(pour boiling water over them and them drain and dry thoroughly) brown
sugar, cinnamon, and nutmeg. Sprinkle bread with some of the mixture.
Repeat the layers until everything is used. Top with layer of bread.
Beat eggs and yolks with sugar. Add milk, cream, and vanilla. Pour
over bread mixture and allow to stand 30 minutes. Bake at 350 for 30
minutes, then check and cover loosely with foil. Bake an additional 20
minutes. Heat jam and brush on pudding. If desired, omit the apricot
jam and serve with any kind of jam, preserves, or syrup.


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