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Bread Pudding II

SUBMITTED BY: ELLENMARIE      PHOTO BY: Judy

"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!"
PREP TIME  30 Min
COOK TIME  45 Min
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 1 - 8 inch square pan
    
About  scaling  and  conversions

INGREDIENTS

  • 6 slices day-old bread
  • 2 tablespoons butter, melted
  • 1/2 cup raisins (optional)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

DIRECTIONS

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by AMY LAMPERT
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 found on this site. WOW! This made a dessert you'd pay a lot for in a restaurant. My husband and I loved it. And it was so easy! I'll make this a lot. Anyone who even remotely likes bread pudding will love this for it's ease and it's taste.

40 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by Chef Eeyore
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 "eggy" (it almost made a layer of scrambled eggs on the bottom of the pan!)... so the second time I made it with only 3 eggs and it was PERFECT! Both times I made it with cheap store-brand white bread and it was absolutely delicious, so you don't need to use an expensive bread to get good results. I topped each serving with a dollop of homemade whipped topping (whip 1/2 pint of whipping cream together with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla)... and then I sprinkled a little cinnamon on top of that. It was truly "TO DIE FOR"!! Thanks so much for this easy and delicious recipe, Ellen! :)

30 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2003 by GINNYG
So Good! I used leftover, homemade egg bread...it turned out fabulous! As good as my grandma's, and that's saying alot! :)

24 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 166

  • Total Fat: 4.9g
  • Cholesterol: 79mg
  • Sodium: 129mg
  • Total Carbs: 26.5g
  •     Dietary Fiber: 0.7g
  • Protein: 4.7g

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