Hamilton Beach 32600 - Manuel (Page 9)

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Old Fashioned Bread Pudding
6 slices bread
2 eggs
2 egg yolks
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2 cup sugar
1 cup milk
14-ounce can sweetened
condensed milk
1 teaspoon vanilla
Grease a 9x5-inch loaf pan. Cut bread slices into 1-inch pieces. Dump into
prepared loaf pan. Combine eggs, egg yolks, sugar, milk, sweetened condensed
milk, and vanilla. Beat with whisk until mixed. Pour over bread in pan. Push bread
down into mixture to completely coat. Pour 2 cups hot tap water into insert pan.
Carefully set filled loaf pan in water. Cover and bake at 375°F for 45 minutes.
Overnight Egg Casserole
3 cups soft bread cubes
% cup grated Swiss cheese
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2 cup grated Monterey Jack cheese
4 eggs
1 cup milk
1 tablespoon prepared mustard
Va teaspoon pepper
6 slices bacon, cooked and crumbled
Grease a 9x5-inch loaf pan. Spread bread cubes in the pan. Sprinkle with
cheeses. Combine eggs, milk, mustard, and pepper; mix until blended. Pour
over bread and cheeses in pan. Cover and refrigerate overnight. When ready to
cook, sprinkle crumbled bacon over top of casserole. Bake at 375°F for 1 hour
or until set. Makes 4 servings.
Cinnamon Loaf
Y4 cup butter, softened
1 teaspoon cinnamon 8-ounce can refrigerated dinner
crescent rolls
Vs cup brown sugar
Unroll dough to form 4 rectangles. In a small bowl combine sugar, butter, and
cinnamon. Mix until smooth. Spread each rectangle with the mixture then starting
from the short end, roll up jelly-roll style. Cut each jelly-roll into 4 pieces and place
rolls, cut side up, in a greased 9x5-inch loaf pan. Bake at 375°F for 20 to 25 minutes
or until golden. Invert onto plate and pull apart to serve. Makes 4 servings.