Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This versatile recipe is so neat, you can use leftover regular bread, french bread, croissants, muffins... etc. Whatever your imagination can conjur up!

Ingredients Nutrition

Directions

  1. Pile the pieces of bread into a 9x5 inch loaf pan until the bread is about 2 inches above the rim of the pan.
  2. This step determines the correct quantity of bread needed.
  3. Then dump the bread pieces into a large bowl and set aside.
  4. In a small bowl, combine the raisins, cinnamon and nuts.
  5. Add to the bread.
  6. In another bowl mix together the sugar, eggs, milk and vanilla and pour over the bread mixture.
  7. Mix until all the bread is wet.
  8. If you need more liquid, just add a little more milk.
  9. Pack the mixture into the loaf pan.
  10. It will now be about 1 inch below the rim of the pan.
  11. If can be refrigerated until ready to bake, or it can be baked immediately.
  12. Bake at 350 degrees for about 1 hour.
  13. Cool 10-15 minutes and remove from pan.
  14. The bread tastes and slices best when cold or at room temperature.

Reviews

(2)
Most Helpful

I had a cake crumble on me and this recipe came to the rescue. I quickly changed the cake into this and it turned out wonderful. Thank you for such a quick and versatile recipe.

ksilvan October 07, 2005

this sounded interesting and it was. easy and good. I used whole wheat bread and a mix of raisins and craisins and it was really delicious. oh yeah, used egg substitute and evaporated skim milk and picky daughter liked it too

mandabears October 23, 2004

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