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Bread Pudding II
March 20, 2005

YES! Great for dessert AND breakfast! Ellen fine tuned this recipe for her family ... this is how I fine tuned it for ours. We use more bread, add a slice of multi-grain or anything stale (like that 1 leftover hamburger bun), take off some of the crust on the bread but just cube it and fill the pan 3/4 full. Use less raisins, 1/4 cup that have been plumped in hot water, layer them with the bread and melted butter. 1/2 t. cinnamon is plenty for our tastes and don't forget the vanilla. We use 3 eggs and 1 1/2 to 1 3/4 cups milk. (Fresher bread uses less milk... staler bread needs more). This does not make a too eggy bread pudding. If you are eating this by itself use the 3/4 cup sugar. If you are topping it with a sweet sauce (we like melted vanilla ice cream .... sort of a creme onglaise -spelling ??? sorry) or serving it for breakfast with maple syrup then cut the sugar down to 1/2 cup. This is soooo easy and you just can't stay out of it! Thank you Ellen. And thank you ... what a great web site. LOVE IT!

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