Brood Pudding - Bread Pudding

"A variation on bread and butter pudding from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
50mins
Ingredients:
8
Serves:
4

ingredients

  • 2 slices bread
  • butter (no substitutions)
  • 1 pint milk
  • 18 teaspoon salt
  • 2 eggs, well beaten
  • 1 tablespoon shredded coconut
  • 1 dash nutmeg
  • 4 tablespoons sugar
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directions

  • Spread bread with butter.
  • Cut into small squares, discarding crusts.
  • Add remaining ingredients and mix well.
  • Pour into a buttered baking dish, set that dish into a pan of water and bake at 350F for 40 to 45 minutes.

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