Bread Pudding 7

12 slices day-old bread
2-1/2 cups milk
1 cup granulated sugar
6 egg yolks
1-1/2 teaspoons cinnamon
1 tablespoon vanilla
1 teaspoon butternut vanilla extract
1 stick butter (1/4 lb)
1/2 cups pecans, chopped
Raisins (optional)

Preheat oven to 350F. In 9 x 9 inch glass Pyrex dish, break bread into medium-sized pieces.

Beat milk, sugar, egg yolks, cinnamon, vanilla, butternut vanilla, butter and pecans together in a large bowl. Mix well. Pour over bread. Liquid mixture should cover top of bread. Bake at 350F for about 45 minutes or longer for firm pudding; less time for softer pudding.

Serves 9.

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Cajun Country -- New Iberia, Louisiana