Bread Pudding

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5 users rated this recipe an average rating of 5.0
  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Prep: 30 mins
  • Bake: 50 mins 350°F
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Bread Pudding
Ingredients
1/3
cup raisins, dried cranberries, or other snipped dried fruit
2
eggs, lightly beaten
2
cups milk
1/4
1/2
cup sugar
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1
teaspoon vanilla
1
recipe Butterscotch Sauce or Bourbon Sauce(optional) (see www.bhg.com)
Directions
  1. Preheat oven to 350 degrees F. Grease a 1 1/2-quart casserole; set aside. In a large bowl combine bread cubes and raisins.
  2. In a medium bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir into bread mixture. Pour into the prepared casserole.
  3. Bake, uncovered, in the preheated oven for 50 to 55 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve with warm Butterscotch Sauce.
From the Test Kitchen
Pear-Ginger Bread Pudding:

Prepare as above, except substitute snipped dried pears for the raisins. Substitute 1 tablespoon finely chopped crystallized ginger for the cinnamon and 1 teaspoon finely shredded orange peel for the nutmeg.

Chocolate Chip Bread Pudding:

Prepare as above except substitute chocolate milk for the milk and semisweet chocolate pieces for the raisins. Omit nutmeg and add 1/2 cup chopped pecans, toasted. Omit sauce and, if desired, serve with vanilla ice cream.

Nutrition Facts (Bread Pudding)
    Per serving:
  • 219 kcal cal.,
  • 9 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 73 mg chol.,
  • 212 mg sodium,
  • 30 g carb.,
  • 1 g fiber,
  • 20 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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