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Ingredients:
2 slightly beaten eggs
2 1/4 cups milk (lowfat milk is fine)
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 cups bread cubes
1/3 cup brown sugar, packed
1/2 cup raisins
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Preheat oven to 350 F. Spray a round glass casserole dish lightly with cooking spray, or oil it. Combine eggs, milk, vanilla and cinnamon. Whisk until well blended. Stir in bread cubes, brown sugar, and raisins. Pour mixture into a round casserole dish. Place casserole in a large shallow baking dish and pour hot water into the baking dish to a depth of about one inch. Bake about 45 minutes or until knife inserted in the middle of the pudding comes out clean. Let cool, then refrigerate.
The ingredient list calls for bread cubes, but I just tear the bread up into little pieces with my hands. This is simple and fast. Whole wheat bread makes a more nutritious pudding, but a mixture of white and whole-wheat is good too. Bread pudding is equally good warm or cold.
Recipe submitted by: Pat Meadows
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