Title: Overnight Bread Pudding
Categories: Not Blank
Yield: 4 Servings

1		8 oz loaf French Bread, ends trimmed, cut diagonally, 1
		Nch thic ck
3	c	Milk
6	lg	Eggs
2	tb	Sugar
1	tb	Vanilla
1/2	ts	Ground cinnamon
1	tb	Butter or margarine

Grease a shallow 2 1/2-qt 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. Recipe by: Woman's Day 12-17-96

From: The Taillons

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

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