Fit For A King Bread Pudding

• 17 to 19 slices bread (white or wheat; can add leftover rolls, if desired)
• 1/2 c. raisins
• 1/2 c. nuts (large pieces)
• 1/4 tsp. cinnamon
• 1 c. white or brown sugar
• 1 c. cooked fruit of any kind, cut small
• 1 c. milk
• 1 c. half and half cream
• 1 c. melted margarine
• 1 tsp. cinnamon
• 5 tsp. sugar

1. Cut the bread into small pieces and place in a large mixing bowl.
2. Rinse them quickly with hot water, but do not make them soggy.
3. Add the raisins, nuts, 1/4 teaspoon cinnamon, 1 cup white or brown sugar and the fruit. Set aside.
4. In a quart pot, place the milk, half and half and margarine.
5. Heat over medium heat until hot, but do not boil.
6. Pour the hot mixture over the broken bread bits and other ingredients.
7. Mix it
8. all together.
9. Put into a buttered dish big enough to hold the entire mixture, 9 x 13-inches is probably best. Sprinkle the top with the 1 teaspoon cinnamon and 5 teaspoons sugar.
10. Place in a 400u0b0 oven.
11. In 40 minutes, check for doneness with toothpick into middle of pudding; must come out clean or continue to bake.
12. Chill and serve or serve hot.

bread, raisins, nuts, cinnamon, white, kind, milk, cream, margarine, cinnamon, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076662 (may not work)