Bread Pudding Friday, September 13, 2013


A Gilliland Farm Recipe from Cathy Gilliland

6 cups day old bread, cubed
1 cup raisins
½ cup pecans
4 eggs, beaten
2 cups milk
¾ cup sugar
1 tsp vanilla
cinnamon to taste


Soak raisins in rum at least one day. You may add cinnamon and nutmeg to the rum. Mix eggs, milk, sugar, vanilla and cinnamon. Place bread in the bottom of a cast iron dutch oven. Add raising and pecans. Pour egg/milk mixture over and mix. Bake at about 350 deg for 35 to 45 minutes.

This great bread pudding can be done in a conventional oven very nicely. Mix exactly as above. Turn into a 2 quart baking pan and bake in a 350 deg oven about 45 minutes.


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