Bread Pudding I

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Most Helpful Positive Review

Oct 12, 2005

YUUUMMMMYYY! I took in all the reviews and this is what I came up with. I started off with 12 pieces country white bread and cut off the crusts(I tend not to like the crust) then cubed and mixed with melted butter and 11/2tbsp cinnamon and a pinch of nutmeg for better flavor. I skipped the raisins because I didn't want in my dish but you could add diced apples as well.(if you do add raisins I would soak for 8min in boiling water or apples in the melted butter to soften) For the milk I did- 1 1/2 cup milk and 1 1/2 cup heavy cream for a richer flavor. I followed the rest and I did use a 2quart baking dish but I rested it in a 13X9 inch dish filled 1/3 with warm water to bake (read it makes a a little more custard like opposed to mushy). I baked for like 40-45 minutes to let the top get that little crunch. Out of the oven I ate a third-it was so good! the rest of the family finished it off. Will have to make again real soon!

—cookiequeen

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Most Helpful Critical Review

Mar 20, 2003

this was ok not what i expected,i wont be making this again

—KIKA69

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387 Ratings

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Feb 03, 2004

This bread pudding *really is* a winner! I had never made bread pudding before but spent time reading all the many reviews and revised the recipe accordingly. I cut the crusts off 12 slices white bread and then cut each slice into 16 squares. I used butter instead of margarine, which I melted and blended with the liquid ingredients rather than the dry bread cubes. I softened the raisins by briefly soaking them in boiling water (about 10 min.) I tossed the bread and raisins together with 1 TABLESPOON ground cinnamon (could probably have used 2 tablespoons, even!)I topped the pudding with 3 pinches of nutmeg, also as suggested. The 6 eggs were just fine to use, next time I may use 1/2 milk and 1/2 light cream and maybe a tablespoon of rum or cognac. Baking temperature of 375 degrees F was OK but as I used a 2 quart Pyrex casserole dish measuring 9" top diameter, 7" bottom diameter and 3" deep and set the casserole dish into a 9" x 13" x 2" metal baking pan filled with water, baking time was more like an hour to an hour and a half. Nevertheless, my very BRITISH boyfriend nearly shrieked with delight when he arrived home to find this bread pudding in the works. However, according to him, this would be classified as Bread & Butter Pudding. Who cares? He snarfed it down au naturel without any embellishments and was licking his eyebrows afterwards. Mission Accomplished!

—SHEHERAZADE1

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Dec 19, 2003

This is a really good, basic bread pudding and pure comfort food. I tend to like my bread pudding more custard-like, rather than squishy, like this one. However, if you like your bread puddings custardy, like me, just bake this one in a water bath for a super yummy treat on a cold night!

—VVII

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Jan 07, 2003

This has a great flavor. I should have read the reviews and used one less egg, as this bread pudding was too "custardy" for me. But the rest of the family loved it. I used 3 1/2 cups of cubed baguette, which is more dense than some white breads and makes a firmer pudding. I will make it again, thanks!

—HARMONYRN

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Dec 11, 2003

Delicious!!!!!! When it's just coming out of the oven you may wonder why it's so fluffy but don't be alarmed- it collapses a bit as it cools off. My husband ate the ENTIRE dish in 2 days! And he wonders why he is too fluffy? :)

—TOI_LOUIE

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Jul 16, 2010

Great recipe! This is a classic dessert that is so easy and so good! I used on full cup of raisins and instead of mixing the cinnamon in with the bread, I added it to the egg mixture (1 Tbsp.) Along with the eggs and salt, I used 1 cup of sugar, 1 Tbsp. of vanilla, 1/2 tsp. of nutmeg, 1 cup of light cream and 2 cups of half and half. This baked up beautifully and I served it topped with "Bourbon Whipped Cream" from this site.

—Jillian

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Jan 03, 2004

I had a baguette (possibly whole-wheat, from Panera) that was getting hard, and I thought bread pudding would be the perfect way to take care of it. Because I wasn't using white bread that came in slices, I couldn't follow the recipe exactly. I cut the bread into slices and then cubes, giving me maybe 3 cups (I have no idea, just guessing). I did the rest basically by eye, though I did use exactly 3 cups of milk and 5 eggs (reviewers said 6 was a bit much). When I tipped the dish after 25 mins, liquid still escaped, so I baked it for an extra 10 minutes. It tastes very good! I've never made bread pudding before, and this was super-easy.

—CAJUNTOAST

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Nutrition

Calories
337 kcal
17%

Carbohydrates
46.8 g
15%

Cholesterol
166 mg
55%

Fat
12.3 g
19%

Fiber
1.3 g
5%

Protein
10.5 g
21%

Sodium
515 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bread Pudding I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 337
Calories from Fat: 110

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 3.6g 18 %
Cholesterol 166mg 55 %
Sodium 515mg 21 %
Potassium 293mg 8 %
Total Carbohydrates 46.8g 15 %
Dietary Fiber 1.3g 5 %
Protein 10.5g 21 %
Sugars 30.3g
Vitamin A 12 %
Vitamin C < 1 %
Calcium 23 %
Iron 21 %
Thiamin 15 %
Niacin 29 %
Vitamin B6 8 %
Magnesium 9 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.