Raisin-date bread pudding
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Milk |
| 5 | cups | Day-old bread cubes |
| 1 | cup | Sugar |
| 8 | Eggs; beaten | |
| ½ | cup | Butter or margarine; melted |
| ¼ | cup | Chopped dates |
| ¼ | cup | Raisins |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Ground cinnamon |
| 1 | dash | Salt |
| 1 | dash | Ground nutmeg |
| Additional sugar; cinnamon and nutmeg; optional | ||
| Whipped cream; optional | ||
Directions
In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9x2-inch baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350 degrees for 55 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm with whipped cream, if desired. Yields 10-12 servings.
COUNTRY WOMAN, SEP-OCT 1993
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .