2 1/2 Cups Bran Cereal*

1 1/2 Cups Buttermilk

1 3/4 Cups Flour (sifted)

1 egg

1/3 cup Oil

1 Cup Raisins*

1/2 Cup Sugar

1/2 Cup Brown Sugar (packed)

1 TB Baking Powder

1/2 tsp Soda

1/8 tsp Salt

1 Cup chopped Pecans (optional)
Mix together Bran Cereal and Buttermilk and set aside (Bran will soften).  Meanwhile combine flour, baking powder, soda, salt, raisins and nuts in a separate bowl and set aside.  When bran has softened add egg, oil and sugars and mix well.  Gradually add dry ingredients to the wet ingredients in three stages.  Mix until combined.  Do Not Over mix.  Fill muffin Tins about 2/3’s full.  Bake at 400 degrees for 15-20 minutes.

Note: These can be made with Bran Cereal that already has raisins in it.  When using this option increase cereal to 3 Cups and leave out extra cup of Raisins.

Enjoy!

Bread Pudding has been such a popular dessert in my family for many years probably because it was not expensive to make.  My grandparents were Sharecroppers so milk, eggs and butter were always available.   This is such an easy recipe just mix everything up and bake.  It is a great way to use up day-old bread too!

6 – 8 Cups Any Style Bread
4 Cups Milk
2 Cups Sugar
4 Tbs Butter (melted and cooled)
3 eggs
2 Tbs Vanilla
1 Cup Raisins
1 Cup Coconut
2 Cups Chopped Pecans

Combine all ingredients and mix just until moistened.  Poor into a buttered Casserole dish or 9×9 inch Pan and bake at 375 degrees for 1 hour 15 minutes.  Do not Pre-heat Oven.