Bread Pudding II Good Recipes

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Bread Pudding II

"My circle of relatives LOVES bread pudding, and this recipe is one which I actually have fine tuned to their flavor. I need to double this recipe, and bake it in a 9x13 inch pan for my own family! It's tremendous 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)
4 eggs, beaten
2 cups milk
3/four cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions :

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

Preheat oven to 350 stages F (one hundred seventy five stages C).
Break bread into small pieces into an eight inch square 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 well mixed. Pour over bread, and gently push down with a fork until bread is protected and absorbing the egg aggregate.
Bake within the preheated oven for 45 minutes, or till the pinnacle springs back while gently tapped.

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, prepare dinner it flippantly, and make clean-up simpler.

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