Recipe - Overnight Bread Pudding

1 8 ounce loaf French Bread, ends
trimmed, cut diagonally, 1
inch thick
3 cup Milk
6 lg Eggs
2 tablespoon Sugar
1 tablespoon Vanilla
One half teaspoon Ground cinnamon
1 tablespoon Butter or margarine

Grease a shallow 2 1/2qt baking dish. Arrange bread in a single layer in
prepared dish, squeezing slices to fit if necessary.

In large bowl whisk milk, eggs, sugar and vanilla until blended. Pour
evenly over bread. Sprinkle cinnamon over top. Cover and refrigerate
overnight or up to 24 hours.

To Serve: Heat oven to 350. Uncover baking dish, dot pudding with butter
and bake 45 minutes or until set and a lightly golden brown.
Posted to EATL Digest 29 Dec 96

Recipe by: Woman's Day 121796

From: The Taillons taillon@ACCESS.MOUNTAIN.NET

Date: Mon, 30 Dec 1996 14:36:50 0500