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(Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.) Preheat oven to 325°. In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and 2 ...
Heat cream and milk in medium saucepan over low heat until warm. Stir in vanilla. Stir some of the cream mixture into the egg mixture. Return egg mixture to remaining cream mixture. Pour over bread. Let stand 5 min. Sprinkle with brown sugar. Bake for 35 to 40 min. or until custard is set. Serve warm or at room temperature.
Step 4: Bake! Pop the bread pudding in the oven and bake for 40 to 45 minutes. The dish will turn golden brown and start to puff. Remove from the oven when a knife poked into the center comes out ...
For the bread pudding: Grease a 13-by-9-inch baking dish with butter. Toss together the bread cubes and raisins in the prepared dish; spread into an even layer and set aside.
You can also use leftover cubed bread for bread pudding, savory breakfast casseroles, and more. Related: 20 Recipes That Use Leftover Bread Read the original article on Southern Living
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Bake for 45 minutes or until the internal temperature reaches at least 170 degrees F. Set the oven to the high broil setting with the oven door ajar. Remove the bread pudding from the oven.
Finally, in a buttered baking dish, add mixture and bake at 350 degrees F. for 20 to 25 minutes. Recipe courtesy of City's Best and chef Jordan Sauter, of Philadelphia Bar & Restaurant Search Recipes
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