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Lizzie's Bread Pudding

Liz Issacs
Chicago, IL

Chef demonstration
All seasons

  • 1 loaf of stale French bread
  • 1 quart milk
  • 3 eggs
  • 1½ cups sugar
  • 2 tablespoons pure vanilla extract
  • 1 cup dried cherries, chocolate chips or anything else

Preheat the oven to 325°F.  Butter the bottom and sides of a 9x13x2-inch oven to- table baking dish.

Chop the bread into 1 inch cubes, if bread is fresh, let dry overnight.  

In a bowl, beat together the milk, eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries or chips. Pour into the prepared baking dish. Let sit 1 hour to overnight.

Bring chilled bread pudding to room temperature. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight. Remove from the refrigerator 30 minutes before reheating. Re-heat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature.

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