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Bread Pudding I

Submitted by: Nancy

A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it.

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Chocolate Custard Bread Pudding

Submitted by: Monica

The ingredients for this moist bread pudding are mixed together in an oven baking bag, then baked in a water bath. Turn out onto a plate before serving.

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Bread Pudding II

Submitted by: Karen

Baking this raisin-free bread pudding in a water bath insures against any graininess in the custard.

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Bread Pudding II

Submitted by: Ellen Warfield

This lightly spiced, extra thick bread pudding really hits home. We suggest using a rich egg bread or a moist white loaf in this recipe

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Joey's Bread Pudding

Submitted by: Geoff S.

This is a very custardy bread pudding. Very ONO-licious!

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This bread pudding is very versatile and lovely in texture. Christmas time can inspire a bread pudding by simply substituting a good-quality eggnog for the milk (or part of it). Also add a pinch of nutmeg and mace to produce a sumptuous holiday dessert. Otherwise, enjoy this just as it is with a dollop of whipped cream.

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Bread Pudding I

Submitted by: Linda

The best remedy for stale bread is to tear it into pieces and bake it in milk, eggs, sugar and spices. Call it bread pudding and devour it still warm with a luscious lemon sauce.

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Sugar-Free Bread Pudding with Whiskey Sauce

Submitted by: Kelly

A classic bread pudding recipe made with raisins and broiled with a creamy whiskey sauce before serving. FANTASTIC bread pudding recipe from the famous Bon Ton Cafe in New Orleans, modified into a sugar-free format, using sucrolose sweetener, that tastes AMAZING!

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Mango Cardamom Bread Pudding

Submitted by: MAGILLAONFIRE

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.

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Cranberry Bread Pudding

Submitted by: Margery Richmond
Provided by: Taste of Home

'This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce,' relates Margery Richmond of Fort Collins, Colorado. 'It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries.'

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