Locals said that this is the best bread puddling ever. Owner of the Louisburg Cafe, Emily Hansen, shares her recipe.—Louisburg Cafe, Louisburg, Minnesota
- 6 eggs, beaten
- 6 cups milk
- 3/4 cup sugar
- 1 cup raisins
- 10 to 12 cups broken bread or rolls or doughnuts
- Combine first four ingredients in a large bowl. Blend in pieces of bread, rolls or doughnuts. Pour mixture into a 13-in. x 9-in. baking pan. Bake at 350° for 45 minutes or until set. Yield: 24 servings.
Originally published as Louisburg Cafe Bread Pudding in Taste of Home February/March 1993, p47
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