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Soon come back with the recipe [img]/forums/images/graemlins/laugh.gif[/img]
Okay this bread pudding is made utilizing the crusts from two loaves of stroehmanns bread. I would recommend using a bread that has a thicker crust than say Wonder Bread.
Ahrite say you are making petite four sandwiches, which requires you to remove the crust from all sides of the bread this is where you would save the crust and use the strips to form the main ingredient in this pudding.
crust of two large loaves of bread cut in strips.
2 eggs
21/2 cups of milk
1 tsp vanilla
1 tsp cinnamon
1 cup of sugar (reduced amount if desired)
1/2 cup of raisins
1 pkg of apple crisp topping
1/2 stick of butter or margerine
Mix eggs, 2 cups of milk, sugar, cinnamon and vanilla together using a wire wisk or blender.
place bread crusts in a bowl and pour mixture over it. Let stand for about 1/2 hour till thoroughly saturated and softened.
Fold in raisins gently, try to avoid mixing the crusts too much. Spread mixture in a greased baking pan or pyrex dish. Pour the other 1/2 cup of milk over the mixture. Using a fork or spatula smooth out the mixture in the pan.
Topping
Melt the butter and mix in apple crisp topping. Spread topping on the pudding mixture evenly using a spatula.
Bake at 350 degrees F for 30-45 minutes. Pudding is ready when a clean knife pierced through it returns clean.
) fi har hubby. Notice is ongle har hubby she seh eat dem tings deh. 
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