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Bread Pudding

Louis Van Dyke of the Blue Willow Inn suggests this recipe as a great way to make use of leftover biscuits. It's good with bread, too, but the biscuits give it a true-south flavor.

Recipe Source: Blue Willow Inn

Preparation Time: 10 minutes
Cook Time: 45 minutes
Servings: 8


4 eggs
1-3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 stick butter, softened
4 cups milk
8-10 leftover biscuits or 1/2 loaf toasted white bread
3/4 cup raisins


  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, beat the eggs until frothy. Add sugar, vanilla, cinnamon, and nutmeg. Beat well. Add butter and milk. Beat well.
  3. Coarsely crumble the biscuits or bread and add that to the mixture. Mix well, but do not beat. Pur it into an ungreased 13x9x2-inch pan.
  4. Bake 40-45 minutes until brown.
  5. Serve warm. Lemon sauce or bourbon sauce are good toppings.
Recipe photo of Bread Pudding

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