Cooking & Living the Daufuskie Gullah Way with Sallie Robinson

Experience authentic Gullah culture through the eyes of a true native.

1 and 1/2 loaves white or wheat bread (day-old bread works great)
3/4 cup melted butter or margarine
1 cup sugar
3 eggs, beaten
1 and 1/2 cup whole milk
2 tablespoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
16-ounce can fruit cocktail
8 and 1/4 ounce can crushed pinapple
1/2 cup chopped pecans
1/2 cup dark raisins

Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the butter or margarine, sugar, eggs, milk, vanilla, and spices. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans, and rasins, and then gently fold in the torn bread, making sure it soaks up the liquid ingredients. Pour equal amounts of the mixture into 2 greased 13x9-inch baking pans. Bake in a preheated oven at 350 degrees for 40 minutes, stirring once after 15 - 20 minutes. Stirring helps rich bread pudding bake evenly. Serve cold or hot, depending on the season and your mood.

by Sallie Ann Robinson

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