Bread Pudding II Tasty Recipes

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Bread Pudding II

"My own family LOVES bread pudding, and this recipe is one that I have best tuned to their flavor. I have to double this recipe, and bake it in a 9x13 inch pan for my own family! It's wonderful for breakfast or dessert and is scrumptious with milk poured on top! Enjoy!"

Ingredients :

6 slices day-old bread
2 tablespoons butter, melted
half cup raisins (elective)
four eggs, overwhelmed
2 cups milk
three/4 cup white sugar
1 teaspoon floor cinnamon
1 teaspoon vanilla extract

Instructions :

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

Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch rectangular baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, integrate eggs, milk, sugar, cinnamon, and vanilla. Beat till properly combined. Pour over bread, and gently push down with a fork until bread is protected and soaking up the egg combination.
Bake inside the preheated oven for 45 mins, or until the top springs returned while gently tapped.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it lightly, and make easy-up less complicated.

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