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Creamy Bread Pudding

Creamy Bread Pudding

  • 4 cups whole milk
  • 2 T. butter
  • 1 cup sugar
  • 4 tsp. cornstarch
  • 3 egg yolks
  • 1 tsp. vanilla
  • 6 slices white bread, cut into cubes (about 1/2", approximately)
  • 3 egg whites
  • 4 tsp. sugar
  • cinnamon to sprinkle over top
Preparation -
Place the milk and butter in a large saucepan. Mix the cornstarch and sugar together and add it to the saucepan. Bring to a low boil over medium high heat, stirring constantly. Reduce heat to low and continue cooking and stirring as the mixture thickens - for about 2 minutes. Remove from heat and let cool for about 15 to 20 minutes. Very slowly add the beaten egg yolks to the milk mixture and mix thoroughly. Stir in the vanilla. Stir in the bread cubes. Pour into a oven-safe bowl or casserole dish. In a separate, clean bowl, beat the egg whites until stiff. Fold in sugar. Spoon the beaten egg white mixture over the other ingredients. Very lightly srinkle cinnamon over the egg whites. Bake in a preheated oven at 375º for 12 to 15 minutes or until very lightly browned. Cool at room temperature for about an hour, then refrigerate to chill before serving.font>

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From the CorningWare Bake and Serve collection - a 1.5 qt. casserole, a 2.5 qt. casserole + 2 ceramic covers.

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