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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (123g) Recipe makes 12 servings |
||
| Calories 275 | ||
| Calories from Fat 128 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.3g | 22% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 200mg | 8% | |
| Potassium 114mg | 3% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 21.6g | ||
| Protein 4.8g | 9% | |
Yummy Bread Pudding
By: Barb Gertz
Oct 14, 2002
A yummy, easy to make bread pudding. A great dessert or good for Breakfast. I have been making this for some time my family loves it served with whiskey sauce (I included the recipe for the sauce).
SERVES 12
Ingredients
- 6 slices dry bread (I like to use Bread with nuts and seeds in it)
- 2 tablespoons butter, melted
- 1/2 cup raisins (optional)
- 4 eggs, beaten
- 2 cups milk
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
Whiskey Sauce Recipe
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup half-and-half or coffee creamer
- 1/4 cup whiskey
Directions
1
Preheat oven to 350°F.2
Break bread into small pieces into an 8 inch square baking pan.3
Drizzle melted butter over bread.4
Sprinkle with raisins, if desired.5
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla.6
Beat until well mixed.7
Pour mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.8
Bake 45 minutes, or until the top springs back when lightly tapped.9
I like to serve it with a whiskey Sauce: Cook together for just a few minutes, VERY GOOD.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Pasta, Rice & Grains > Grains
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Everyday
Featured Reviews for This Recipe
From: Martine in Tremelo
On Nov 25, 2009
My best recipe so far for bread pudding. I omitted the cinnamon (since I have been baking so many dishes with cinnamon lately) but added pecan nuts instead. YUMMY since they were on top and roasted really well...
From: Adie
On Sep 22, 2009
Absolutely delicious. I had some leftover New Year challah with raisins that was getting pretty stale so I cubed it the night before making the pudding and left it sitting in the dish to dry out. I used the ingredients exactly as written except that I doubled the recipe and made it in a 13x9" glass pyrex pan. It came out buttery delicious and did not need any sauce. It wasn't too dense but still cut nicely. I cut it into squares and brought it into work and it was gone before I knew it. This will be my go-to bread pudding recipe for now on. I can't wait to see how it tastes cold - if it ever lasts that long!
From: Jug O'Mud
On Dec 3, 2007
5 stars all the way, Barb! I usually buy day-old raisin bread, freeze it and take it out when the bread pudding mood strikes. I can get 2 dishes from 1 loaf, which is great 'cos the 1st dish is usually eaten up right away. This bread pudding is good all on its own, but the whiskey sauce adds even more "fantabulous" flavor. Thanks so much for a great recipe!! It is a family favorite.
From: Amy in Hawaii
On May 31, 2006
This truly was yummy. I added 1/2 cup of nuts and 1 tbl grated orange peel since I used white bread. I couldn't find the cinnamon so I used pumpkin pie spice instead. Since I don't like things too sweet I cut the sugar to 1/2 cup and I used half and half for the milk. I also find whisky a bit strong so I used amaretto instead. I also baked the pudding in a water bath. Thanks for the recipe it was verstile and anyone can tweak it to suit their taste.
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