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COOK'S CORNER:

   

 

Carmel Bread Pudding

by Marge Engelmeyer

 

 

6 Slices Day Old Bread, Torn 

1 Cup Hot Water

1 Cup Brown Sugar

4 Eggs, Lightly Beaten

2 Cups Warm Milk

1/2 Cup Sugar

1/2 Tsp Cinnamon

1/8 Tsp Salt

1/2 Tsp Vanilla

1/2 Cup Raisins (optional)

 

Place torn Bread in a greased 2 quart baking dish. Combine Water and Brown Sugar and pour over Bread. Combine remaining ingredients and pour over Bread.

 

Bake at 350 degrees for 50 to 60 minutes. Test with a knife. It is finished baking if the knife comes out clean.

 

If using Raisins, put them directly over the torn Bread.

 

This dish is good with cream or ice cream and can be served either warm or cold.

 

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