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Wednesday, May 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Debra Elgin
  • 8 cups cubed, day-old bread
  • 9 eggs
  • 21â�„4 cups milk
  • 13â�„4 cups heavy whipping cream
  • 1 cup sugar
  • 3â�„4 cup butter, melted
  • 3 tsp. vanilla extract
  • 11â�„2 tsp. ground cinnamon
  • for the sauce:
  • 1 cup sugar
  • 1â�„4 cup water
  • 1 TBS lemon juice
  • 2 TBS butter
  • 1 cup heavy whipping cream
Preheat oven to 350 degrees.
Place bread cubes in a greased 13- by- 9-inch baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread.
Bake uncovered for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
Meanwhile, in a small saucepan bring the sugar, water and lemon juice to a boil. Reduce heat to medium and cook until sugar is dissolved and mixture turns a golden amber color. Stir in the butter until melted; add cream. Remove from heat and serve with bread pudding. Yield: 12 servings.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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