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My Bread Pudding

My Bread Pudding
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Yield: Serves 8.

This recipe was a favorite of Bertha Robb's mother-in-law, Christine, who had a spoonful of maple syrup on her cereal every morning, and lived to be 94.

Ingredients:

  • 3 cups crumbs from stale bread, biscuits, or cake (preferably a combination of all three)
  • Milk to cover
  • 1 egg
  • 1/2 cup maple sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup raisins

Instructions:

Place crumbs in 1-quart baking dish and add milk to cover. Let stand to soak about 1 hour. Beat egg and combine with sugar, nutmeg, salt, and vanilla. Add to soaked crumbs along with more warm milk if necessary to make the mixture soft. Add raisins. Bake for 1 hour at 325 degrees F stirring occasionally. Serve with whipped cream or sauce of your choice.
Updated Wednesday, December 12th, 2007

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