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Ingredients Jump to Instructions ↓

  1. 3 can(s) Evaporated Milk

  2. 1/2 loaf(s) Whole Wheat Bread

  3. 3 tablespoon(s) Cinnamon

  4. 1 tablespoon(s) Nutmeg

  5. 1 tablespoon(s) Vegetable Oil

  6. 2 teaspoon(s) Vanilla Extract

  7. 1 cup(s) Raisins , Optional 1 cup(s) Shredded Coconut , Optional 1 cup(s) Chopped Walnuts or Pecans , Optional 1 tablespoon(s) Cool Whip or Whipped Cream , Optional - Toppings

Instructions Jump to Ingredients ↑

  1. Set oven to 350 degrees and Pam spray a large pyrex pan. In a large mixing bowl, tear bread into chunks. Pour all three cans of evaporated milk into bowl, add sugar, cinnamon, nutmeg, vanilla extract and vegetable oil. Stir until all ingredients are mixed to a thick, ''soupy'' consistancy. Stir in 2 tablespoons of cinnamon and 1-1/2 tablespoons of nutmeg. Stir in any optional ingredients, except toppings.

  2. Pour mixture into pyrex pan and sprinkle remaining cinnamon and nutmeg on top. Bake for 40 - 45 minutes. Oven cooking varies so check after 40 minutes.

  3. Let cool and cut into 1-inch squares or smaller. Serve warm, room temperature or cold. Top with Cool Whip or Whipped Cream if desired. Refrigerate remainder and microwave when you want to serve later.

  4. Have the kids help make this by tearing the bread and adding the ingredients. Stirring may be difficult for smaller kids, because it is thick.

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