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I had a leftover loaf of Italian bread and decided to make bread pudding.  The original recipe came from an old Betty Crocker Cookbook and as you can see from my photo below, I have changed it a little.  I usually use regular white bread and put each piece through the toaster once and it’s fine.  I use 11 slices.  Today, I had this whole loaf of Italian bread so I decided to try that.  I cut it into slices and baked the slices on a cookie sheet at 350 degrees for 8-10 minutes to dry out the bread and then made my recipe as usual.  I cut the slices so they were a bit thicker than standard white bread so I ended up using about 9 slices total.  This is not only a great dessert, but it smells so awesome while it’s baking!

Original Betty Crocker Recipe:

 

My Recipe:

INGREDIENTS:

2 cups milk

1/4 cup butter

3 eggs, slightly beaten

1 tsp. cinnamon

1 tsp. fresh, ground nutmeg

1/4 tsp. salt

11 slices white bread, toasted or 9 slices Italian bread dried in the oven at 350 degrees for 8-10 minutes

Cinnamon and sugar to sprinkle on the top ( a couple of tablespoons)

 

DIRECTIONS:

Heat oven to 350 degrees.  Heat milk and butter over medium heat until butter is melted and milk is scalded.

Mix eggs, sugar, cinnamon, nutmeg and salt in a bowl.

Tear up bread and stir into the egg mixture.

Stir in milk mixture.

Pour into ungreased 1 1/2- quart casserole.  Sprinkle with cinnamon and sugar mixture.  Place casserole in a pan of very hot water (1″deep).  Bake uncovered until knife inserted 1″ from the edge of the casserole comes out clean, 40-45 minutes.

Serve warm by itself or with vanilla ice cream.

Warm sweet Bread Pudding with a dollop of Vanilla Ice Cream is the perfect dessert

 

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