1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (229g) Recipe makes 6 servings |
||
| Calories 305 | ||
| Calories from Fat 115 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.8g | 19% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 3.8g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 138mg | 46% | |
| Sodium 221mg | 9% | |
| Potassium 295mg | 8% | |
| Total Carbohydrate 39.1g | 13% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 25.8g | ||
| Protein 9.4g | 18% | |
people who like this recipe also like:
By: LinMarie
By: yooper
By: Queenofcamping
By: Judy from Hawaii
By: Sharon123
Bread Pudding
By: Queen Dragon Mom
Sep 6, 2005
Vanlig Brodpudding
SERVES 6
Ingredients
- 2 cups bread, torn into pieces and stale
- 2 cups milk, scalded and still hot
- 2 tablespoons butter
- 3 eggs
- 3/4 cup sugar
- 2 cups cold milk
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
Directions
1
Mix together stale bread pieces, hot milk and butter.2
Set aside until cool.3
Heat oven to 350.4
Beat eggs well, add sugar and milk and stir.5
Stir in spices if desired.6
Mix cold bread mixture with egg mixture.7
Pour into buttered casserole.8
Bake 30 minutes until pudding has set and is turning golden brown.9
Serve warm.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Bread Pudding recipes
Browse similar recipes by category
- Cuisine > European > Scandinavian > Swedish
- Preparation > Time to Make > < 4 hours
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Studentchef
On Dec 5, 2007
This was really nice and sweet but it took longer than 30 minutes to make the liquid decrease tro the point where the bread pudding became set.
From: eclairekat
On Nov 29, 2007
This was my first time making bread pudding. The recipe was easy to follow, and I ended up with fantastic bread pudding! I reduced the amount of sugar to 1/2 cup and adding about a 1/2 cup of raisins. Otherwise followed recipe. Will be making again, thanks!
From: mama's kitchen
On Sep 22, 2005
Used some kind of stale cinnamon raisin bread. YUM! really easy! Thanks QDM
From: Mirj
On Aug 1, 2006
My parents lived in Sweden for 15 years before coming to America before I was born, and I remember many wintry Sunday mornings when my mom would make this for breakfast using leftover challah from the day before. Making this brought back many wonderful memories. I used my own leftover challah (Nadav's Delicious Challah), and left out the nutmeg (ran out). I had my portion with honey drizzled over the top, my girls prefer chocolate syrup. Thanks for the most excellent deja vu!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved