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Nutrition Facts
Serving Size 1 (161g) Recipe makes 6 servings
Calories 311
Calories from Fat 118		(37%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 7.4g	37%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 102mg		34%
Sodium 381mg		15%
Potassium 324mg		9%
Total Carbohydrate 43.1g		14%
	Dietary Fiber 1.0g	4%
	Sugars 25.9g
Protein 7.0g		14%
detailed view... how is this calculated?

Bread Pudding in the Microwave

Recipe #28954 | 21 min | 5 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: Lennie
May 21, 2002

I have no idea where I got this recipe, but it is handwritten in a small book where I saved recipes back in the mid-80s. I haven't made this in ages, but I do recall I used to make it a lot. I think I will make it again today! Ordinary sandwich bread works fine, or use a spiffier bread to make a spiffier pudding. Serve with a vanilla custard sauce, whipped cream, or even ice cream.

SERVES 6 (change servings and units)

Ingredients

4 cups lightly packed bread, cut in cubes (about 4 or 5 slices of bread)
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup raisins
2 cups milk (not skim)
1/4 cup butter or margarine
2 large eggs, beaten

Directions

1
Spread bread cubes evenly in an 8-inch round glass pan.
2
Sprinkle with the sugar, salt, and raisins.
3
Place milk in a 4-cup glass measuring cup and add the butter.
4
Microwave on High for four minutes, until butter melts and milk is warm.
5
Rapidly, stir in eggs with a fork or small whisk and combine well.
6
Pour over bread.
7
Microwave on Medium-High for 9 to 12 minutes.
8
When cooked, centre may still be slightly soft, but does set up as pudding cools.
9
Serve warm or chilled; your preference.

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Featured Reviews for This Recipe

From: nisea916

On Sep 10, 2009

I'm stuffed from just eating two giant hunks of this! It reminds me of the bread pudding that my mother used to make. The only changes I made, in order for it to be more like my mother's, were ommiting the raisins, adding vanilla, cinnanmon, sprinkling the top with sugar (after cooking), and popping it under the broiler for a few minutes. Excellent. This recipe will be doubled the next time I prepare it, because I'm sure that other's will eat two giant hunks as well and that just won't leave any more for me!

0 people found this review helpful

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From: The Amaze-Ing Me

On Jun 14, 2009

EXCELLENT!!! I had my doubts about microwaving bread since it tends to be super soft and then hardens usually. It smelled AWESOME (added a little cinnamon and then also vanilla the 2nd time). Used all the crusts I cut off my son's bread and had saved so it was whole grain sandwich bread scraps. Using the darker bread made it really look "baked" when done. Tasted delicious and was still great cold from the fridge. It was firm yet soft...just perfect. I am reducing the sugar this 2nd time to 1/4 cup since it was VERY VERY sweet using a full 1/2 c. Hopefully 1/4 c is just right (it's in the micro now). Thanks!!!

2 people found this review helpful

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From: MizzNezz

On Jun 17, 2002

This is so good! I added a t of vanilla and a pinch of cinnamon to the milk after heating. Very quick and easy! Thanks Lennie, this is a good one!!

13 people found this review helpful

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From: Vicki in AZ

On Sep 27, 2002

What a great dessert for those of us expecting company with no time for dessert. I used half milk and half half & half and 3 eggs and added a teaspoon of vanilla to the milk mixture. I substituted dried cherries for the raisins. It is delicious! I plan to serve with ice cream, cherry sauce and real whipped cream. Thanks. This is a great recipe for me. We are not dessert eaters and I sometimes forget to fix for company.

12 people found this review helpful

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