The Chicken and the Egg: A Family Cookbook

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Bread Pudding

4 Cups Day Old Bread Cubes 1/3 Cup Sugar
3 Cups Milk 1 Teaspoon Almond Or Vanilla Extract
3 Eggs 1/2 Cup Raisins

Combine bread cubes and milk. Let stand 15 minutes. Beat together eggs, sugar, and extract. Poor egg mixture over bread mixture, stirring gently until blended. Stir in raisins. Pour into 1 1/2 quart casserole. Set casserole in 13x9x2 inch baking pan, place on rack in oven and fill pan with 1-inch very hot water. Bake in preheated 300 degree oven until knife insterted 1-inch from edge comes out clean, about 1 1/2 to 2 hours. Remove from hot water and let cool hour. Bread pudding is very good served with a scoop of ice cream or with a little syrup.

Recipe - Helen Ferre

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"I highly recommend using buttermilk bread with this recipe.  As it is baking it gives off the most wonderful, cozy aroma.  Optional, try adding a little bit of cinnamon and serve with maple syrup." - April Ferre

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