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Vermont Kitchen Supply

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Bread Pudding

Bread Pudding

***must be overnight in refrigerator***

 

2 Tbsp butter, melted

13 oz day old bread, cubed

1 qt half and half

5-7 eggs

1 ½ cups sugar

½ cup raisins

2 Tbsp vanilla

¾ tsp cinnamon

 

Mix all together. Pour into 10” uttered tube pan or 9x13” pan. Cover and refrigerate over night.

Bake 325 degrees until done (knife or toothpick inserted in middle comes out clean) 50-60 minutes.

Serve with Best Carmel Sauce.