Overnight bread pudding
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8 oz loaf French Bread, ends trimmed, cut diagonally, 1 inch thick | |
| 3 | cups | Milk |
| 6 | larges | Eggs |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Vanilla |
| ½ | teaspoon | Ground cinnamon |
| 1 | tablespoon | Butter or margarine |
Directions
Grease a shallow 2½-qt baking dish. Arrange bread in a single layer in prepared dish, squeezing slices to fit if necessary.
In large bowl whisk milk, eggs, sugar and vanilla until blended. Pour evenly over bread. Sprinkle cinnamon over top. Cover and refrigerate overnight or up to 24 hours.
To Serve: Heat oven to 350. Uncover baking dish, dot pudding with butter and bake 45 minutes or until set and a lightly golden brown.
Posted to EAT-L Digest 29 Dec 96 Recipe by: Woman's Day 12-17-96 From: The Taillons <taillon@...> Date: Mon, 30 Dec 1996 14:36:50 -0500