Recipe by EAGLEBRAND®
"This recipe for bread pudding can be altered to create many different flavors using fruits or spices. You can also enjoy this classic dessert plain with Butter Rum Sauce."
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soft white bread cubes
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
butter or margarine, melted
Butter Rum Sauce:
butter or margarine
firmly packed brown sugar
This was really good. I did not like the idea of using water...even though it called for condensed milk, so I used half evaporated milk and half 1%. I doubled the recipe to fit a 9x13 inch pan. The rum sauce is definitely a must.
The recipe calls for too much water. 2 cups of water will do. It was pretty decent. I added marshmallow on top instead of the rum sauce to save some calories. It made the house smell very sweet:)
This is a very good recipe! I made it last week and followed the recipe - it was very good but also very "wet." I did cook it a bit longer to dry it out a little.
This time I left out one of the cups of water and it was perfect. I am giving it 4 starts because it is very good but because of the additional water stated it needs a bit of tweeking. It was a HIT at work.
Way too wet, even after cooking an additional 30 minutes. Use only two cups of water... it tastes great!!!
Great recipe -- I divided the sauce and put rum extract in half (for those who don't like rum and for the kids)then poured it over the bread pudding. I doubled the recipe thinking I'd have some left over - no such luck -- I'll definately make it again!!
Good and easy I only used 2 cups water as I thought 3 would be too much and it was stilla litlle wet but almost perfect. Added more cinnamon and nutmeg and served without sauce. Next time I will try the sauce for sure.....
Definately LESS WATER!!! I doubled the recipe, then only added 4 cups and it turned out great! Make sure you watch it for cooking time, mine took a little longer then I expected, even after adding time because it was doubled. It should look slightty wet with the edges brown. I also used reduced-carb bread and egg substitute and it was yummy!
I gave this recipe 4 stars and have not tried it as written. I made the following changes and would give it 5+ stars:
I doubled the recipe and put it in an 9 x13 pan. I used frozen blueberry muffins for the bread. I ommitted 2 cups of water (used 4 total). After mixing the wet ingredients I did not use 2 cups of the mixture as it appeared that it would be too wet.
The rum sauce was spectacular the way it states.
* Percent Daily Values are based on a 2,000 calorie diet.
Golden Bread Pudding
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 455
** Calories from Fat: 175
The hard work's over, now celebrate the leftovers.
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