Bread Pudding (version 4)


1/2 or so loaf of white bread cut into med. size cubes (can also use French, Italian bread, croissants, raisin bread etc.)
2 - 2 1/4 cups milk, cream or half and half
1 stick unsalted butter, melted
4 eggs, lightly beaten
1 1/2 cups granulated sugar
1 1/2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. nutmeg
Raisins - about 2 handfuls


In a large bowl mix milk, butter, sugar, vanilla, cinnamon and nutmeg; add the eggs and mix well. Add the bread cubes and mix to coat all the bread with the egg mixture. Add raisins. Let stand for about 30 minutes, patting down the bread mixture occasionally. Pour the bread mixture into a 9x12 buttered baking dish. At this point, you can sprinkle a little cinnamon and sugar mixed over the top of the bread mixture, this add a little extra taste to the pudding. Bake at 350: for about 1 hour. Can be served warm or chilled. Store in the refrigerator.

Temperature: 350°

Baking Time: 60 minutes.

Other recipe variations of Bread Pudding :

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