Recipe Box 2

            Ed's Favorites

                   By: Ed Henderson

               Floyds' Market
                      Sedan, Kansas

Cinnamon Toast Pudding

1   lb. bag Regular white bread
1   8 oz. can Sweetened Condensed milk
2  8 oz. Philadelphia Cream Cheese
1  quarter lb. (1 = stick) Butter or Margarine
6  large  Eggs
2  cups Milk
1  teaspoon Vanilla
1  teaspoon ground Nutmeg
2  teaspoons Cinnamon
1/2  teaspoon salt
1  cup Sugar

Toast bread medium dark, let cool, cube or cut each slice to equal 12 pieces.
Place in large mixing bowl. Melt butter or margarine, drizzle over toast pieces as you fold toast, until all pieces are buttered. Mix 1 cup sugar with 1 teaspoon cinnamon, mix until well blended. Sprinkle buttered toast pieces with cinnamon sugar mixture while folding the toast so all pieces are dusted.

In medium bowl place cream room temperature cheese, whisk until smooth, add 1 teaspoon each of cinnamon and nutmeg and vanilla. Add 1/2 teaspoon salt and sweetened condensed milk, mix well. Beat eggs add to mixture, blend till smooth then add 2 cups milk blending until smooth.

Pour pudding mixture over toast in large mixing bowl fold carefully until all pieces are saturated. Pour unto pre greased 9”x13”x2” or two 2"x8"x8" baking pans. Place into preheated 350ºF oven, bake for 30 - 35 minutes. Remove from oven let cool 10 minutes cut and serve.

Pudding can be covered after completely cooled and placed in refrigerator to store.