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Breakfast Bread Pudding

  • 1/2 cup soft unsalted butter
  • 12 slices bread
  • 3/4 cup raisins (plump first)
  • 1/3 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 eggs
  • 2 egg yolks
  • 3 cups milk
  • 1 cup cream
  • 1 teaspoon vanilla
  • 1/2 cup apricot jam (optional)

I love to make this up the night before. You can bake it the morning you want to eat it, or bake it the night before and just heat up individual servings in the microwave. Butter bread on both sides. Line pan with one layer of bread. Cut to fit, using a 9 x 13 pan. Preheat oven to 350. Combine plumped raisins (pour boiling water over them and them drain and dry thoroughly) brown sugar, cinnamon, and nutmeg. Sprinkle bread with some of the mixture. Repeat the layers until everything is used. Top with layer of bread. Beat eggs and yolks with sugar. Add milk, cream, and vanilla. Pour over bread mixture and allow to stand 30 minutes. Bake at 350 for 30 minutes, then check and cover loosely with foil. Bake an additional 20 minutes. Heat jam and brush on pudding. If desired, omit the apricot jam and serve with any kind of jam, preserves, or syrup.

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