Bread Pudding II

Bread Pudding II

ELLENMARIE

"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!"
Featured in Allrecipes Magazine — Subscribe!
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 165 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 2423
  1. 3060 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

Good, but way too much sugar (cut down to about 1/2 cup) and cinnamon. Also needed to add more bread (used 9 slices) because after nearly an hour of baking the center was still uncooked, cold, ...

Most helpful
Most positive
Least positive
Newest

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 started using this recipe nearly THREE years ago, and figured it was time to say so. I've read some of the reviews, and if this helps, I've tweaked a little, too. I don't usually like to share...

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 "...

This bread pudding is the best I have ever tasted. My husband loves bread pudding and is never satisfied with what I make. I made your bread pudding and he was raving. He almost ate half of th...

Good, but way too much sugar (cut down to about 1/2 cup) and cinnamon. Also needed to add more bread (used 9 slices) because after nearly an hour of baking the center was still uncooked, cold, ...

This is a great, easy recipie! I doubled the recipie, changed the milk into heavy whipping cream, and instead of useing french bread or raisins I used petridge farm raisin swirl bread. I also re...

I really liked this recipe! I had some left over french bread which I wasn't sure what to do with and figured a pudding would be nice... It sure was! I used one egg less (they were big and I did...

My family and I love this recipe. Even my wife who never used to like breadpudding loved it. My little trick was instead of raisins I thinly sliced a granny smith apple and used it in it's place.

This recipe is fairly tasty but has a custard-like consistency, which I do not care for. I even added 3 extra slices of bread. The sides and top, which got a little drier and crispier, were qu...

Other stories that may interest you