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Pudding, Grandma's Bread (D/P, TNT)
Source: Grandma
Serves: Varies

Left over challah, white bread, hot dog and hamburger buns or whole wheat bread
Spotted fruit
Canned fruit
Leftover jelly
Raisins (amount depends on how much your family likes them)
6 eggs
1 to 2 cups sugar
3 tablespoons cinnamon
2 tsp. sugar mixed with 2 tsp. cinnamon for topping

Soak all the bread in water and squeeze out all the liquid after bread is softened. I usually squeeze out the bread and then put it in a strainer to get out any more liquid. Put softened bread in large mixing bowl.

Add beaten eggs and mix well.

Cut, peel and pare spotted or soft fruit removing all "spots". Cut the fresh fruit into small pieces and put it in the mixture. Mix again with large spoon.

Add raisins, jelly, sugar and cinnamon. I usually taste the mixture at this point to determine if the taste is right.

Place in greased baking pan, the size of the pan is determined by the amount of bread you have used. Most of the time a 9"x13" is good enough but it is possible you might need a bigger pan or an additional, smaller pan.

Top with cinnamon and sugar and bake at 350°F for about an hour or until the top is a nice, hard, brown color.

Poster's Notes:
Grandma always put unsalted butter dots over the top, but that depends on what you want to do. You can also use hard shortening for this if you want a richer, crunchier crust.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A