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PRUNE BREAD PUDDING 
Plan to serve your family prunes frequently as they are economical, delicious and nutritious. A good source of iron which builds red blood, as well as an excellent supply for thiamin, vitamin A and riboflavin which help safeguard health. Prunes should find a welcome place in menus.

2 slices bread, buttered as desired
1 c. sliced stewed prunes
2 eggs
1/2 c. sugar
1 2/3 c. (1 can) evaporated milk
1 c. boiling water
1/4 tsp. salt
Dash of nutmeg or allspice

Lay bread in a shallow baking dish. Cover with prunes. Beat eggs until foamy. Add 1/4 cup of the sugar, milk, water, salt and spice. Pour custard over prunes. It should be rather foamy to brown nicely. Bake in a slow (325 degree) oven until set, about 1 hour. Remove from oven. Sprinkle with remaining 1/4 cup sugar and set in a hot oven or under broiler just long enough to brown. Serve warm or cold.
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