Community Pick
Thick & Delicious Bread Pudding
photo by limeandspoontt
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 10 slices bread
- 1 cup sugar
- 3 eggs
- 4 teaspoons baking powder
- 2 teaspoons vanilla essence
- 3 cups milk
- 4 ounces butter
- nutmeg (optional)
- raisins (optional)
- cinnamon (optional)
directions
- Heat oven up to 350°F.
- Cut slices of bread into cubes.
- Bake bread cubes for 10 min until a little crisp.
- In a saucepan, heat the milk, and butter but do not allow to boil.
- To this, add the vanilla, beaten eggs and sugar, when a bit cooled.
- Add the baking powder and blend until smooth.
- In an ovenproof tray, layer the cubes of bread and pour over it the liquid prepared above, until the bread is saturated.
- If desired, sprinkle your choice of nutmeg, cinnamon or raisins.
- Bake for approximately 30 minutes or until it browns.
Reviews
-
I had exactly 10 pcs of slightly old bread so I felt it was in the stars and I was compelled to make this bread pudding. The only things I changed was I used the last of my coconut milk instead of regular, used Cherry flavored Craisins and baked an additional 5 minutes. It is delicious!! I've never made bread pudding before. Now I know I will again. Thanks for posting!
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First time making bread pudding and it was wonderful!!! I did mix some brown sugar with apple pie spice and sprinkled over the bread and saved some and added some chopped walnuts to put on top. I also added chopped apples from a can of apple pie apples that I stired into the egg and milk mix just before pouring over the bread. I did bake it for an extra 10 min and made a wonderful vanilla/rum sauce for it. This recipe is a keeper!!!!
see 46 more reviews
Tweaks
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We loved this! For the optional ingredients, I used raisins and pumpkin pie spice instead of the separate cinnamon and nutmeg, which gave it a bit of a clove flavor too. I stored this in the refrigerator and preferred it cold. I couldn't help but thinking of this as a divine combination of flan and french toast. One of my husband's new favorites (mine too!) - will be making this again and again. Thank you!
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i made this dish last night and it was gone in ten minutes, it was just THAT good! I did however make some changes in order to make it dairy free and practically fat free- in stead of the eggs i used egg substitute, instead of the milk i used vanilla flavored nonfat soy milk and i used low cal/ "diet" whole wheat bread which i toasted a little in order to prevent it from being a mush y desert (this way the bread absorbs the liquid better!!!) I also added all the optional ingrediants along with 1 and 1/2 tsp. rum extract in order to give it a "rum bun" flavor!! SO GOOD! now that i think of it, i bet it would also be really tasty to soak the raisins ahead of time in rum itself! now thats what i call YUMMY!!! thanks again for a fabulous dessert
RECIPE SUBMITTED BY
eatrealfood
United States
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