- 6 cups Rhodes™ White Bread, baked and cubed
- 3 eggs
- 2 cups milk or cream
- 1 cup sugar
- 2 teaspoon vanilla
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
- 1/2 cup raisins
- 3/4 cup chopped pecans
- ice cream or whipping cream, if desired
- In a large bowl, beat eggs on high speed until frothy. Add milk and sugar and continue beating. Add vanilla, nutmeg, cinnamon and melted butter and beat again. Gently fold in bread cubes, raisins and pecans. Pour mixture into a sprayed 9-inch square pan. Cover and refrigerate for 40- 60 minutes. Remove from refrigerator, uncover and bake at 325°F 45-60 minutes or until firm and brown. Cool slightly and cut into squares. Serve warm with ice cream or whipping cream if desired.
NotesIf you are a bread pudding fan, this recipe will become a holiday favorite with you and yours.
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