Recipe by Sandylee
My niece in South Carolina sent me this recipe for bread pudding. It was the first time I ever had it. After trying it for the first time, I did make a few adjustments to cater to my taste, although the orginal recipe was quite good. I wanted it to be a bit sweeter so increased the sugar from just under a 1/2 cup to just over 3/4 cup. I also added the double strength vanilla. This pudding can be eaten warm or chilled...topped with pouring cream if desired.
Top Review by Maria G.
I'll never throw away old bread again! Didn't have raisins, so I added a shredded apple instead. I also melted the butter and whisked it with the other ingredients - figured it's going the same place anyway. Easy to prepare and utterly delicious - warm or cold!
- 5 slices bread, toasted
- 2 tablespoons butter, approximately
- 1⁄2 cup raisins
- 1⁄4 teaspoon salt
- 3⁄4 cup sugar, approximately
- 3 eggs
- 3 cups milk
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon vanilla, double strength
Directions See How It's Made
- Toast bread.
- Butter one side only; cut into 16 cubes per slice.
- In mixing bowl, add eggs, salt, cinnamon, vanilla, and sugar, whisk until well blended.
- Add milk to the egg mixture and whisk until well blended.
- Put the bread cubes into a buttered 1 1/2 quart casserole dish.
- Sprinkle the raisins over the cubes of bread.
- Pour the egg/milk mixture slowly over the top.
- Bake in a 350 degree oven for approxiately 45-55 minutes, until a silver knife inserted into the center of the pudding comes out clean.