Bread Pudding III

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Most Helpful Positive Review

May 24, 2004

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

—chefsharro

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Most Helpful Critical Review

Jan 22, 2003

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.

—JMONIE

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295 Ratings

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Jan 28, 2007

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.

—DORISBOCK

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Jul 17, 2005

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.

—JaneMcD

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Jan 25, 2006

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.

—EkenChels

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Jun 10, 2003

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.

—Theresia

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Nov 10, 2005

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.....

—JOY21

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Apr 01, 2004

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!!!

—PRINCSSTRISH

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Nutrition

Calories
450 kcal
23%

Carbohydrates
62.3 g
20%

Cholesterol
242 mg
81%

Fat
16.5 g
25%

Fiber
1.7 g
7%

Protein
14 g
28%

Sodium
654 mg
26%

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

Nutritional Information

Bread Pudding III

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 450
Calories from Fat: 149

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 8.3g 41 %
Cholesterol 242mg 81 %
Sodium 654mg 26 %
Potassium 389mg 11 %
Total Carbohydrates 62.3g 20 %
Dietary Fiber 1.7g 7 %
Protein 14g 28 %
Sugars 40.3g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 31 %
Iron 28 %
Thiamin 20 %
Niacin 38 %
Vitamin B6 11 %
Magnesium 12 %
Folate 43 %

* 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.