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<Recipe recipeId="6101" locale="en">
<RecipeHeader>
<RecipeTitle>Bread Pudding</RecipeTitle>
<Category>Desserts</Category>
<NbPersons>6</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source>Helen&apos;s Cook Book</Source>
</RecipeHeader>
<IngredientList>
</IngredientList>
<RecipeText>1	Lb.	Stale Bread, cut into cubes
1	Cup	Raisins or other dried fruit
3	Cups	Milk
4	Large	Eggs	
1	Cup	Brown or White Sugar
1	Tsp.	Ground Cinnamon
1	T.	Pure Vanilla Extract
2	T.	Coarse Sugar

Method:

1.	Preheat oven to 350 Degree F.
2.	Toss the bread and raisins into a large bowl.
3.	In a separate bowl, whisk together the milk, eggs, sweetener, spice and the
	Vanilla.  Pour the mixture over the bread and stir until the bread is coated.  At
	first, the bread will float on the milk mixture, but after a few minutes or so it will
	absorb it and sink.
4.	Let rest for 15 minutes or so and then pour it into a 9-inch square lightly
	greased overproof casserole dish.  Sprinkle coarse sugar overtop and bake
	until the eggs set, the pudding firms and the top is golden brown, about 1 Hour.
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