Bread Pudding II Recipe -
Bread Pudding II Recipe

Bread Pudding II

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"This recipe is enjoyed by everyone I have ever served it to. There are never any leftovers because it is so creamy and rich."

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch dish Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
  2. Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
  3. Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2009

I looked around at recipes on this site and didn't find anything better. Here's my twist: Before I cube the bread, I spread it with butter then sprinkle it liberally with cinnamon sugar. It sticks to the bread and bakes into the pudding. Very good. Other than that, this recipe is wonderful!

Most Helpful Critical Review
Jul 05, 2007

The texture was good but the flavor was bland. I used good bread and the finest ingredients ... I won't try this recipe again.

Nov 08, 2003

This bread pudding is so good! It was a hit at Thanksgiving this year. I also sprinkled in some cinnamon along with the nutmeg and brown sugar as some others suggested, great idea!

Dec 07, 2005

Fabulous recipe which has been enjoyed by everyone who tasted it. I used Challah bread instead of French bread (and a lot more than the recipe calls for). I also used quite a bit more brown sugar and pecans on the top, and made a bourbon sauce to finish it with. Delicious!

Apr 22, 2007

Great bread pudding!! I made a few slight changes...I used half cream & half milk, crossaints instead of french bread and increased the amount of bread significantly. I didn't have nuts so I just topped with brown sugar, cinnamon & nutmeg. I also made the brown sugar sauce from this site and served the bread pudding with it. WONDERFUL!!

Dec 03, 2005

This was a really nice bread pudding. I brought it to my boyfriends parents' house for Thanksgiving, and it was a hit (in a crowd that's usuallly not big on dessert!). To make it a little richer (for the holidays) I used 3 eggs and 2 egg yolks and also used cream for 1/3 of the milk. I also used the new Splenda baking blend to cut the sugar--no discernible difference.

Dec 29, 2006

This bread pudding is great one of the best I've ever tasted. I made it on Christmas day this year and last, this will be one that I will make ever Christmas dinnner.

Oct 09, 2003

We LOVED this recipe! I was out of bread and used THOMAS' cinnamon flavored waffles and it turned out fantastic! Thanks!


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  • Calories
  • 450 kcal
  • 23%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 141 mg
  • 47%
  • Fat
  • 22.7 g
  • 35%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 392 mg
  • 16%

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

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