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During the summer, friends from all over the country come and pile into our house at Lake Placid. I often make this before they arrive. The recipe calls for the bread pudding to sit in the refrigerator for an hour before it’s baked, giving the bread a chance to absorb the liquid; but it’s even better when it sits overnight. The next morning, all I have to do is bake it, and breakfast for eight is on the table.
What to serve when: This dish is so rich that I like to serve it with a mixed green salad, whether it’s for brunch or a light dinner.
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