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Beat eggs in an electric mixer on high speed until frothy. Add next 5 ingredients. Continue beating on a lower speed while adding milk. Cut baked bread slices into 1 inch cubes with the crusts on. Butter inside of a 9 inch baking dish and add bread cubes. Sprinkle raisins and pecans over bread cubes. Pour milk mixture over bread cubes. Cover and refrigerate 40-60 minutes. Stir bread cubes after 30 minutes of soaking to completely submerge all bread cubes. Preheat oven to temperature 325°F. Bake 45-60 minutes or until pudding is firm and brown. Cool slightly and cut into squares. Serve with frozen yogurt.
I have made this recipe for some Elks events in our lodge. Everyone raves about it and wants the recipe!
This bread pudding tastes exactly like my grandmothers. You remember watching grandma make from memory and it turned out perfect every time? This is it!!
this looks good I am going make it tonight
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