Bread Pudding II The Best Recipes

Friday, October 26, 2018

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Bread Pudding II

"My circle of relatives LOVES bread pudding, and this recipe is one which I even have fine tuned to their flavor. I have to double this recipe, and bake it in a 9x13 inch pan for my circle of relatives! It's incredible for breakfast or dessert and is delicious with milk poured on top! Enjoy!"

Ingredients :

6 slices day-old bread
2 tablespoons butter, melted
half of cup raisins (non-compulsory)
four eggs, crushed
2 cups milk
three/four cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

Preheat oven to 350 degrees F (one hundred seventy five degrees C).
Break bread into small pieces into an eight inch square baking pan. Drizzle melted butter or margarine over bread. If favored, sprinkle with raisins.
In a medium blending bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat till nicely mixed. Pour over bread, and lightly push down with a fork till bread is covered and absorbing the egg combination.
Bake inside the preheated oven for 45 minutes, or until the top springs returned whilst gently tapped.

Notes :

Reynolds® Aluminum foil may be used to keep meals moist, cook it evenly, and make clean-up simpler.

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