Recipe - Raisin-Date Bread Pudding

4 cup Milk
5 cup Dayold bread cubes
1 cup Sugar
8 Eggs; beaten
One half cup Butter or margarine; melted
One fourth cup Chopped dates
One fourth cup Raisins
1 teaspoon Vanilla extract
One half teaspoon Ground cinnamon
1 ds Salt
1 ds Ground nutmeg
Additional sugar; cinnamon
and nutmeg; optional
Whipped cream; optional

In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates,
raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a
greased 13x9x2inch baking dish. If desired, sprinkle top with additional
sugar, cinnamon and nutmeg. Bake at 350 degrees for 55 minutes or until
golden brown and a knife inserted near the center comes out clean. Serve
warm with whipped cream, if desired. Yields 1012 servings.

COUNTRY WOMAN, SEPOCT 1993

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.