"This is a delicious yet no frills bread pudding. My mom always made this and we always really enjoyed it." — GODGIFU
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white bread, cut into cubes
hot milk (160 degrees F/71 degrees C)
This is by far the best bread pudding I have ever had. The only change I made was once using dried cranberries instead of raisons. I also add a little more spice to mine. I found it important to pour the liguid slowly over the bread and then let it sit 5-10 minutes before baking. I bake for 30-40 minutes though. when knife inserted comes out clean. Thanks Nancy
This was pretty good. I tried it and thought it had too many eggs or not enough bread. Maybe next time I'll adjust the recipe next time. It was super easy to make and with a little Cinnamon-Ice Cream it was good.
THIS SO SIMPLE AND ITS WONDERFUL, JUST LIKE MY MOM USED TO MAKE!
I DID FIND I HAD TO BAKE IT 10 MINS LONGER THAT STATED.
perfect...i used just scant of 3 cups of milk and used 5 slices cinnamon raisin and 5 slices regular bread. I let it soak a good 10-15 min before baking and at the end improvised by topping with a leftover bag of sliced almonds dotted with butter and sprinkled with cinnamon and brown sugar. it is fantastic. great texture! thanks.
This recipe is a family favorite, and I've made it so many times, I have it memorized. The only change I make is to soak my raisins in boiling water for 10 mins or so so that they plump up and give all of their flavor in the dish. I also don't use nutmeg, because I don't like it. This is so quick and easy, it's perfect for unexpected guests! I usually serve it by itself, but sometimes I make a hard sauce to go with it.
I took this recipe and another recipe and put the two together and made a great
bread pudding. One thing soak the bread for 20 minuts. I also use white raisins
they are sweeter.
Great recipe Nancy thanks! I had lost my original bread pudding recipe and this sounded good so guess what? I'm keeping this one and tossing the original if it shows up. Since I don't like raisins its the only thing I omitted but the next time I think I'll serve with some French Vanilla ice cream for extra decadence....in fact this Thanksgiving its on the menu.....
I just made this, am eating it right now, in fact! I used Vanilla Soy Milk, since I'm lactose intolerant and YUUUUMMMMM EEEEEEE!! I also left out the raisins and cut the recipe in half using 5 pieces of Canadian White Bread. I found it to be delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Bread Pudding III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
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