Recipe#9204

Title: Bread Pudding 05

From: Sylvia Chong schong1@cc.swarthmore.edu 
 Newsgroups: rec.food.recipes 
 Subject: Bread Pudding 
 Date: 20 May 1994 20:18:09 -0400 
 Organization: Swarthmore College 
 Message-ID: <2rjk01$26t@s.ms.uky.edu> 

This is good for using up old bread or dried-out cake.  You can use
 leftover banana bread, corn bread (plain, not the onion&cheese kind!),
 carrot cake, gingerbread -- whatever lends itself to your taste.
 This recipe is geared for regular, unsweet bread.  If you do use cake or a
 sweet kind, adjust the amounts of sweetening, spice, and vanilla to taste.
 1.  Beat well together: (you can use a blender)
 3 cups milk
 3 eggs (large)
 juice from 1/2 lemon
 1/2 tsp. cinnamon
 1/2 tsp. salt
 2 tsp. vanilla extract
 3 Tbsp. honey
 2 Tbsp. brown sugar
 2. Mix together in a 9" x 13" baking pan:
 4 cups coarsely crumbled bread
 1 1/2 cups freshly grated apple and/or 1/2 cup chopped, dried fruit
 1/2 cup chopped nuts (optional)
 3.  Pour the first mixture into the pan, and push everything around with a
 wooden spoon until it is uniformly combined.
 4.  Bake for 35 min. at 350 degrees.  Serve hot, warm, or cold with heavy
 cream ... or ice cream ... or fresh fruit ... or applesauce ...