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Bread Pudding II

"My circle of relatives LOVES bread pudding, and this recipe is one that I even have satisfactory tuned to their flavor. I ought to double this recipe, and bake it in a 9x13 inch pan for my circle of relatives! It's terrific for breakfast or dessert and is scrumptious with milk poured on pinnacle! Enjoy!"

Ingredients :

6 slices day-antique bread
2 tablespoons butter, melted
half of cup raisins (non-compulsory)
4 eggs, overwhelmed
2 cups milk
three/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H15M

Preheat oven to 350 tiers F (one hundred seventy five tiers C).
Break bread into small portions into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, integrate eggs, milk, sugar, cinnamon, and vanilla. Beat till nicely mixed. Pour over bread, and lightly push down with a fork until bread is blanketed and soaking up the egg aggregate.
Bake within the preheated oven for forty five minutes, or until the pinnacle springs returned when lightly tapped.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it evenly, and make easy-up simpler.

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