-
-
My review
Bread Pudding II
ELLENMARIE
"My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 165 calsOriginal recipe yields 12 servings (1 8-inch square pan)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 165 calories; 4.8 g fat; 26.5 g carbohydrates; 4.6 g protein; 70 mg cholesterol; 140 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 26083300 Ratings
-
-
-
-
-
Most helpful positive review
10/23/2002
Yum!!!! I used Pepperidge Farm cinnamon swirl bread, left out the raisins, added a 1/4 cup of brown sugar, used gourmet whipping cream instead of milk and topped it with a vanilla sauce recipe ...
Most helpful critical review
5/7/2002
Good, but way too much sugar (cut down to about 1/2 cup) and cinnamon. Also needed to add more bread (used 9 slices) because after nearly an hour of baking the center was still uncooked, cold, ...
Most helpful
Most positive
Least positive
Newest
10/23/2002
Yum!!!! I used Pepperidge Farm cinnamon swirl bread, left out the raisins, added a 1/4 cup of brown sugar, used gourmet whipping cream instead of milk and topped it with a vanilla sauce recipe ...
10/17/2005
I started using this recipe nearly THREE years ago, and figured it was time to say so. I've read some of the reviews, and if this helps, I've tweaked a little, too. I don't usually like to share...
10/5/2003
This recipe is SO delicious and SO easy to make (no scalded milk or water baths here - yippee!). The first time I made it I used 4 eggs like the recipe calls for, but I thought it was way too "...
7/14/2002
This bread pudding is the best I have ever tasted. My husband loves bread pudding and is never satisfied with what I make. I made your bread pudding and he was raving. He almost ate half of th...
5/7/2002
Good, but way too much sugar (cut down to about 1/2 cup) and cinnamon. Also needed to add more bread (used 9 slices) because after nearly an hour of baking the center was still uncooked, cold, ...
12/26/2002
This is a great, easy recipie! I doubled the recipie, changed the milk into heavy whipping cream, and instead of useing french bread or raisins I used petridge farm raisin swirl bread. I also re...
9/22/2002
I really liked this recipe! I had some left over french bread which I wasn't sure what to do with and figured a pudding would be nice... It sure was! I used one egg less (they were big and I did...
7/29/2002
My family and I love this recipe. Even my wife who never used to like breadpudding loved it. My little trick was instead of raisins I thinly sliced a granny smith apple and used it in it's place.