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Homemade bread pudding from mount vernon



Homemade Bread Pudding from Mount VernonRecipe type: Dessert
Number of serving: 8 servings
Preparation time: 10 minutes
Cook time: 1 1 hour
Ready in: 1 h, 10 m
Difficulty: Very Easy

Ingredients:

2 cups fine dry bread crumbs (I made from leftover baguette, crusts removed)
4 cups half-and-half
1 cup sugar
1/2 tablespoon unsalted butter, cut into bits
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
5 large eggs, beaten lightly
2 teaspoons vanilla
1/2 cup raisins
Preparation:

Preheat oven to 350 degrees. In a bowl, let the bread crumbs soak in the half-and-half for 6 minutes, stir in the sugar, butter, salt, nutmeg, cinnamon, eggs, vanilla, and the raisins. Pour into a buttered 13x9" baking dish. Put the dish in a larger baking pan, pour enough hot water into the pan to reach halfway up the sides of the dish, and bake in the middle of the oven for 1 hour, or until it is golden.

(check www.robinsdinnernight.blogspot.com



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