Bread Pudding



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Servings: 8
Serving size: 3/4  cup
Prep Time: 30 mins
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Ingredients
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    4   cups 
    dried white or cinnamon swirl bread cubes (6 to 7 slices)*
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    1/3  cup 
    raisins, dried cranberries, or other snipped dried fruit
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    2   
    eggs, lightly beaten
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    2   cups 
    milk
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    1/4  cup 
    butter, melted
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    1/2  cup 
    sugar
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    1   teaspoon 
    ground cinnamon
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    1/2  teaspoon 
    ground nutmeg
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    1   teaspoon 
    vanilla
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    1   recipe 
    Butterscotch Sauce or Bourbon Sauce(optional) (see www.bhg.com)

Directions
1.
Preheat oven to 350 degrees F. Grease a 1 1/2-quart casserole; set aside. In a large bowl combine bread cubes and raisins.
2.
In a medium bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir into bread mixture. Pour into the prepared casserole.
3.
Bake, uncovered, in the preheated oven for 50 to 55 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve with warm Butterscotch Sauce.
Variation
  • Pear-Ginger Bread Pudding: Prepare as above, except substitute snipped dried pears for the raisins. Substitute 1 tablespoon finely chopped crystallized ginger for the cinnamon and 1 teaspoon finely shredded orange peel for the nutmeg.
Variation
  • Chocolate Chip Bread Pudding: Prepare as above except substitute chocolate milk for the milk and semisweet chocolate pieces for the raisins. Omit nutmeg and add 1/2 cup chopped pecans, toasted. Omit sauce and, if desired, serve with vanilla ice cream.
Nutrition information
Per Serving: cal. (kcal) 219, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 5, carb. (g) 30, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 20, pro. (g) 5, vit. A (IU) 340, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 32, Cobalamin (Vit. B12) (g) 0, sodium (mg) 212, Potassium (mg) 177, calcium (mg) 111, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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