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Recipe: Bread Pudding

Recipe: Bread Pudding

12 large Eggs
1 tablespoon Cinnamon
7 cups Milk
4 cups Sugar
1 tablespoon Vanilla Extract
1 cup Raisins
1/2 pound Butter
1&3/4 pound Leidenheimer French Bread-at least one day old 1"-2" pieces

Blend eggs, milk, sugar, melted butter, vanilla, raisins and cinnamon in a mixing bowl. Make sure sugar is totally dissolved.
Add bread and gently press down until it is soaked.
Toss to incorporate the raisins.
Line a 3" x 10" springform with parchment paper. Lightly oil the paper.
Fill the pan with the bread mixture.
Bake at 350 degrees for 1 to 1&1/2 hours or until a skewer pulls out clean.

Bread Pudding Rum Sauce:

2 cups Karo Light Corn Syrup
1/4 cup Dark Rum
1/2 # Butter-softened at room temperature
2 Tablespoons Vanilla

Heat corn syrup, rum and vanilla to a simmer in a sauce pan.
Using a wire whip, vigorously mix in the softened butter.
Keep at room temperature until ready to serve.

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