Prep 30 mins
Cook 1 hr
This is my favorite bread pudding recipe. It always turns out great! Some reviewers have stated that the type of bread or size of baking dish is not specified. That is on purpose and is the beauty of this recipe! You can use any kind of bread you have on hand. You can use various sized pans for this recipe, depending on how thick you want the finished pudding to be. I've used a large square casserole dish, or a lasagna pan at times. The baking time may vary depending on the size of the dish you use, so adjust accordingly. Store leftovers covered in the refrigerator. Cold bread pudding is great for breakfast!
- 1 loaf bread
- 4 cups milk
- 3 eggs, beaten
- 2 tablespoons vanilla
- 2 cups sugar
- 1 cup raisins
- 3 tablespoons butter
- Tear bread into tiny pieces in a large bowl.
- Add the milk, eggs, vanilla, sugar, and raisins and mix well.
- Let the mixture sit for a little while, so the milk is absorbed.
- Grease your baking dish will all 3 tablespoons of the butter. You will have large pieces of butter in the pan, that is OK.
- Pour the pudding into the greased pan and bake at 350 deg. F. for one hour or until firm and brown on the edges.
This was very quick and simple to put together and made a very tasty desert.... I substituted 2 cups of splenda for the 2 cups of sugar and it worked beautifully, would be great served with vanilla icecream, will be making again.... thankyou
The bread pudding was very tasty. The instructions don't give a specific size of baking pan to use, so I decided on using a 9x13 pan (based on other reviews). And the inside was not yet completely baked all the way, but the top was getting too browned and dried. So I'm not sure what I did wrong to get that outcome. But other than that, it was quite tasty. Made for the Zingo round of Zaar World Tour #6.
Simply Amazing! Never one to leave a perfectly good recipe alone, I soaked the raisins in 1/4 C brandy, upped the Vanilla to 3 TBS, replaced 2/3 cup of the sugar with light brown sugar and added an extra egg yolk (that I had on hand). The bread started as a *very* stale 16 oz French loaf but was transformed into a perfectly creamy and custardy pud'n after 40 minutes in the convection oven. Oh and the crispy brown bits ... caramel perfection.