Bread Pudding

3/4 cup
30 mins
Bread Pudding
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  • 4 cups dried white or cinnamon swirl bread cubes (6 to 7 slices)*
  • 1/3 cup raisins, dried cranberries, or other snipped dried fruit
  • 2 eggs, lightly beaten
  • 2 cups milk
  • 1/4 cup butter, melted
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1 recipe Butterscotch Sauce or Bourbon Sauce(optional) (see
Preheat oven to 350 degrees F. Grease a 1 1/2-quart casserole; set aside. In a large bowl combine bread cubes and raisins.
In a medium bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir into bread mixture. Pour into the prepared casserole.
Bake, uncovered, in the preheated oven for 50 to 55 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve with warm Butterscotch Sauce.


  • Pear-Ginger Bread Pudding:

    Prepare as above, except substitute snipped dried pears for the raisins. Substitute 1 tablespoon finely chopped crystallized ginger for the cinnamon and 1 teaspoon finely shredded orange peel for the nutmeg.


  • Chocolate Chip Bread Pudding:

    Prepare as above except substitute chocolate milk for the milk and semisweet chocolate pieces for the raisins. Omit nutmeg and add 1/2 cup chopped pecans, toasted. Omit sauce and, if desired, serve with vanilla ice cream.

nutrition information

Per Serving: cal. (kcal) 219, Fat, total (g) 9, chol. (mg) 73, sat. fat (g) 5, carb. (g) 30, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 1, sugar (g) 20, pro. (g) 5, vit. A (IU) 340, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 32, Cobalamin (Vit. B12) (g) 0, sodium (mg) 212, Potassium (mg) 177, calcium (mg) 111, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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