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Rainbow Bread Pudding



  • 10 slices stale bread
  • 2 cups granulated sugar
  • 1 cup raisins
  • 1 (16 ounce) can fruit cocktail and its juice
  • 1 cup water
  • 3 eggs
  • 1/2 cup butter
  • 1 cup chopped nuts
  • 1 (12 ounce) can evaporated milk
  • 2 tablespoons vanilla butternut flavoring
  • Whipped cream (optional)
  • Butterscotch topping (optional)
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  1. Heat oven to 400 degrees F. Lightly grease a 13 x 9-inch baking pan.
  2. Mix all ingredients except whipped cream and butterscotch topping in a large bowl.
  3. Pour into prepared pan.
  4. Bake for 1 hour and 20 minutes.
  5. Let cool.
  6. Serve topped with whipped cream and/or butterscotch topping if desired.


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