CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
French |
Lloyd’s, Louisiana |
16 |
servings |
INGREDIENTS
285 |
g |
Stale french bread; (10oz) |
900 |
ml |
Milk; (31fl oz) |
450 |
g |
Sugar; (8oz) |
8 |
tb |
Ps butter |
3 |
|
Eggs |
2 |
ts |
Vanilla |
170 |
g |
Raisins; (6oz) |
1 |
ts |
Cinnamon |
1 |
ts |
Nutmeg |
110 |
g |
Chopped pecans; (4oz) |
85 |
g |
Coconut; (3oz) |
INSTRUCTIONS
Combine all ingredients. Mixture should be very moist but not soupy.
Pour into a buttered 9 x 12 inch dish or larger.
Place into a non.preheated oven. Bake at /180°C350°F/gas mark 4 for
approx 1 hour and 15 minutes, until golden brown. Serve warm with
sauce.
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