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
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)
Heat oven to 400 degrees F. Lightly grease a 13 x 9-inch baking pan.
Mix all ingredients except whipped cream and butterscotch topping in a large bowl.
Pour into prepared pan.
Bake for 1 hour and 20 minutes.
Serve topped with whipped cream and/or butterscotch topping if desired.
Bread Pudding Recipes