Raisin Date Bread Pudding |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dishI've made it for holidays, potlucks, picnics...for any occasion or no occasion! I've been making my bread pudding since I was a girlthe recipe originated with my great-aunt. My husband, who cash-crops with his father and brother, loves it. We're the parents of two children, a 2-year-old girl and a boy born just last yearon Christmas morning! Ingredients:
4 cups milk |
5 cups day-old bread cubes |
1 cup sugar |
8 eggs, beaten |
1/2 cup butter, melted |
1/4 cup chopped dates |
1/4 cup raisins |
1 teaspoon vanilla extract |
1/2 teaspoon ground cinnamon |
dash salt |
dash ground nutmeg |
additional sugar, cinnamon and nutmeg, optional |
whipped cream, optional |
Directions:
1. In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13-in. x 9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° for 55 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm with whipped cream if desired. Yield: 10-12 servings.
|
|