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- Nonstick cooking spray
- 8 cups 1-inch cubes dry, sweet egg bread (such as challah or Hawaiian)*
- 1 cup chopped pitted dates
- 3/4 cup butter
- 6 eggs, beaten
- 3 cups milk
- 1/3 cup sugar
- 1 tablespoon vanilla
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 tablespoons coarsely chopped toasted hazelnuts
- 2 cups sifted powdered sugar
- 1/4 teaspoon vanilla
- 3 - 4 tablespoons milk
1. Preheat oven to 350 degrees F. Coat a 2-quart rectangular baking dish with nonstick cooking spray; set aside. In large bowl combine bread cubes and dates; set aside.
2. In small skillet heat and stir butter until browned. Remove from heat. Place 1/4 cup of melted butter in another large bowl (set remaining butter aside for sauce). Beat in eggs, milk, sugar, vanilla, nutmeg, and cinnamon until combined. Pour egg mixture over bread mixture; toss to coat.
3. Turn bread mixture into prepared baking dish. Place baking dish on cookie sheet. Bake, uncovered, 40 to 45 minutes or until knife inserted near center comes out clean.
4. Remove baking dish from oven; cool slightly. Sprinkle with nuts.
5. In small bowl stir together reserved browned butter, powdered sugar, and 1/4 teaspoon vanilla. Whisk in 3 to 4 tablespoons milk to make of drizzling consistency. Serve with warm bread pudding. Makes 8 to 10 servings.
- To make dry bread cubes, spread the cubes out on a large baking sheet. Let them stand, uncovered, on a kitchen counter overnight, stirring the bread cubes occasionally.
- Servings Per Recipe 8,
- cal. (kcal) 627,
- Fat, total (g) 28,
- chol. (mg) 243,
- sat. fat (g) 15,
- carb. (g) 81,
- fiber (g) 3,
- pro. (g) 14,
- vit. A (RE) 319,
- vit. C (mg) 1,
- sodium (mg) 544,
- calcium (mg) 202,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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