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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - November 16, 2007

Bread Pudding

Serves: 4


        

  Download this recipe.

2 cups bread day-old, cut in 1/2 " cubes
1/2 cup raisins
1/2 cup walnuts chopped
2 1/2 cups milk
1/2 cup brown sugar
2 eggs
1 teaspoon cinnamon ground
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons butter or margarine
Whipped cream or half-and-half


Preheat oven to 325° F. Grease a shallow 1 1/2 -quart casserole. Place bread cubes, raisins and nuts in casserole.

In a large bowl combine milk, brown sugar, eggs, cinnamon, vanilla and salt. Pour over bread mixture; mix well.

Dot with butter or margarine. Place casserole in a large baking pan; fill pan with hot water to a depth of 1 inch. Bake for 45 to 55 minutes or until a knife inserted halfway between center and edge of casserole comes out clean.

Serve warm or cold with whipped cream or half-and-half.


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