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Southern Bread Pudding recipe (Bread)

Yield: 9 Servings

6 cups Rhodes™ White Bread, baked and cubed
3   eggs
2 cups milk or cream
1 cup sugar
2 teaspoons vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
¼ cups butter, melted
½ cups raisins
¾ cups chopped pecans
some   ice cream or whipping cream, if desired

Posted by Rhodes Bake-N-Serv on Nov 30, 2012


In a large bowl, beat eggs on high speed until frothy. Add milk and sugar and continue beating. Add vanilla, nutmeg, cinnamon and melted butter and beat again. Gently fold in bread cubes, raisins and pecans. Pour mixture into a sprayed 9-inch square pan. Cover and refrigerate for 40- 60 minutes. Remove from refrigerator, uncover and bake at 325°F 45-60 minutes or until firm and brown. Cool slightly and cut into squares. Serve warm with ice cream or whipping cream if desired.

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