Butterscotch Egg Pudding

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  • 2 cups milk
  • 3 cups soft bread crumbs made from enriched white bread
  • 1/4 butter
  • 1/2 dark brown sugar
  • 3 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 seedless raisins


Place milk in top of double boiler and scald over rapidly boiling water. Remove from heat and add bread crumbs. Mix well. Add butter and sugar and mix again. Set aside to cool to room temperature.
Beat eggs until mixed and bubbly; add beaten eggs, salt, cinnamon and raisins to bread crumb and milk mixture and beat slightly.
Place in well buttered baking dish. Place dish in pan of hot water and bake at 350° 45 minutes. Serve at once with sweetened whipped cream or topping of hard sauce.

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