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Wednesday, September 28, 2011

Bread Pudding

I had never tried Bread Pudding until we had a clinic lunch catered by Sidney Miller.  Sidney created a Bread Pudding just for our lunch and our staff loved it.  I knew after trying his creation that I wanted to make a Bread Pudding for my family for Thanksgiving.  Sidney is a kind soul and graciously gave me his newly created Bread Pudding recipe.

My niece, Carey, has a handsome curly-headed son named Cy.  After our big Thanksgiving meal at my Mother's house, we all went outside to walk around and visit.  Cy hunted me up to tell me how much he liked the Bread Pudding and wanted to know if he could take some home.  He certainly made my day and I was more than happy to share Bread Pudding with him.  Such a sweet memory and yes there will be Bread Pudding just for Cy this Thanksgiving, too.

                                                       Bread Pudding

1 loaf of white bread
1 can of Grand's Biscuits - 8 biscuits - cooked
1 can of Pillsbury Cinnamon Rolls - cooked
1 - 12 oz. can of Pet Milk
1 - 12 oz. can of water
3/4 stick of margarine, melted
1/2 tsp. baking powder
2 1/2 cups sugar
1 1/2 tsp. of butter pecan flavoring
1 tsp. cinnamon
Caramel Topping, heated

Place all of the above, except for Caramel Topping, in a large bowl.  You may use your hands or a potato masher to combine.  Pour into a 10 X 12 pan.  Bake at 400 degrees for 45 min.

Poke holes in bread pudding.  Heat caramel topping in microwave.  Pour caramel topping on bread pudding.

This is best when served warm.

Note:  Sidney adds raisins when he makes the Bread Pudding.  I don't add raisins but plan to add a cup of chopped walnuts when I make it again.

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