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Bread Pudding II

Rated as 4.71 out of 5 Stars

"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!"
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Ingredients

1 h 15 m servings 165 cals
Original recipe yields 12 servings (1 8-inch square pan)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
  3. 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.
  4. 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

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Reviews

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  1. 3300 Ratings

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Most helpful positive review

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

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, ...

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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 ...

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...

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 "...

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...

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, ...

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...

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...

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.

This recipe is fairly tasty but has a custard-like consistency, which I do not care for. I even added 3 extra slices of bread. The sides and top, which got a little drier and crispier, were qu...