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Print this Recipe    Bread Pudding

7 slices bread, French, or day-old white bread
1/4 cup butter (approximately), softened
3 eggs, beaten
4 cups milk
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins, chopped dates or dried fruit

Heat oven to 325F. Slather butter on one side of each of the bread
slices. Lay them out in a buttered baking dish so the bread slices
cover both the sides and the bottom. Beat the eggs, mix together
sugar, salt and cinnamon and stir into the eggs, then slowly
incorporate the milk into this mixture until well-blended. Add
vanilla and raisins. Pour this over the bread. If you have used
large slices of bread and have some leftover, push them down into
the milk mixture until they soak up liquid, then turn them over
and push them down again to soak. Let this sit for about 15 minutes.
Cover and bake for 30 minutes, then uncover and continue to bake
for 30 more minutes. The pudding will come out of the oven very
bouffant and will slowly fall.

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