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| Bread Pudding II |
"My family LOVES bread pudding, and this recipe is one that I have pleasant tuned to their flavor. I must double this recipe, and bake it in a 9x13 inch pan for my circle of relatives! It's outstanding for breakfast or dessert and is delicious with milk poured on pinnacle! Enjoy!"
Ingredients :
- 6 slices day-vintage bread
- 2 tablespoons butter, melted
- 1/2 cup raisins (non-compulsory)
- four eggs, overwhelmed
- 2 cups milk
- 3/four cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H15M |
|---|
- Preheat oven to 350 degrees F (one hundred seventy five degrees C).
- Break bread into small pieces into an 8 inch rectangular baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium blending bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well combined. Pour over bread, and gently push down with a fork until bread is blanketed and soaking up the egg mixture.
- Bake inside the preheated oven for forty five mins, or until the pinnacle springs back while gently tapped.
Notes :
- Reynolds® Aluminum foil may be used to hold food moist, cook dinner it frivolously, and make easy-up less complicated.
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