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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.

Ready In:
50mins
Serves:
Units:

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

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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RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
Contributor
"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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  1. Molly53
    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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