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Nutrition Facts
Serving Size 1 (193g) Recipe makes 8 servings
Calories 377
Calories from Fat 106		(28%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 107mg		35%
Sodium 366mg		15%
Potassium 356mg		10%
Total Carbohydrate 51.3g		17%
	Dietary Fiber 1.1g	4%
	Sugars 33.1g
Protein 7.6g		15%
detailed view... how is this calculated?

Bread Pudding

Recipe #16136 | 1¼ hours | 30 min prep | add private note

⁽⁷⁶⁾ RATE IT NOW Print Recipe

By: Rhonda O
Dec 22, 2001

Mom's recipe. Delicious!!!! I am posting a Vanilla Sauce (Vanilla Sauce) to go with this. Enjoy!

SERVES 8 , 12 desert dishes (change servings and units)

Ingredients

1/2 cup raisins
1/2 cup brandy or water
1/4 cup butter or margarine, melted
8-10 slices dry bread
1 cup packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla
3 cups milk, scald & cooled

Directions

1
Cover raisins with brandy or water.
2
Set aside.
3
Melt butter or margarine.
4
Break up bread, set aside.
5
Combine brown sugar, cinnamon, allspice.
6
Reserve 3 tablespoons of this mixture for topping.
7
Toss bread with remaining sugar mixture.
8
Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
9
Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
10
Drain raisins, place 1/2 raisins over bread crumbs.
11
Repeat layers.
12
Combine egg, salt, and vanilla in a bowl.
13
Beat for 1 minute.
14
Add milk slowly.
15
Pour over mix in dish.
16
Let stand for 5 minutes.
17
Sprinkle reserved sugar mix on top.
18
Bake at 325F for 45 to 50 minutes.

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Featured Reviews for This Recipe

From: Baklava

On Jan 18, 2010

Really great - used what I had on hand. Panetone bread and pumpkin pie spice in the brown sugar mixture - and I added a splash of orange juice to the milk and egg custard. Really a lovely recipe and easily adaptable to what's on hand.

1 person found this review helpful

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From: Tasty Buds

On Nov 15, 2009

I love this recipe. I added some mashed bananas and used only 1/2 cup of sugar and it still turned out great. Thanks so much for sharing.

1 person found this review helpful

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From: Janice1

On Jan 2, 2002

This recipe was fabulous! However, I did not discard the burbon that the raisins soaked in. I made a "Brandy" sauce:halfstick of melted butter, 1 C sugar and 1 1/2 cup of whipping cream-melt in double boiler. Add 2 TBSP whisky and serve over the bread pudding. Yummy!

25 people found this review helpful

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From: cmkrause

On Jan 15, 2008

This is fantastic! I own a coffee shop and have been making this for my customers for @ a month now, and everyone loves it. I have altered the recipe to accommodate an 9X11 pan: 1 cup raisins, 1/2 cup butter, one loaf raisin or apple bread, 1 1/2 cup brown sugar, 2 tsp cinnamon, 2tsp cloves, 2tsp ginger, 5 eggs and 4 1/2 cups of milk. I am preparing this at least 3 times a week. I drizzle Torani caramel and vanilla sauce over each piece before serving. YUM!!!!

13 people found this review helpful

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