I used to host ladies' coffee parties, and I would often serve tea sandwiches. Well, I would always have tons of leftover bread crusts after making the sandwiches and thought it was so wasteful to just toss them. So I devised a way to make use of them. I most often used plain old plastic sandwich white bread for those tea sandwiches, so that is usually what I use in this recipe.(It is also just great using more than the crusts, of course.) A great way to use up extra bread. There is no sauce included with this recipe..I prefer it plain or drizzled with just a bit of syrup. You can use other types of dried fruit if you like, such as dried berries and different jelly, just make sure the jelly isn't terribly oversweet.
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Units: US | Metric
- 1Cut or tear bread into 2" cubes and place on a baking sheet.
- 2Pop them into a preheated 325 F oven for just a few minutes (keep checking them),just to barely toast them(the idea is to dry out the bread a bit so that it doesn't all turn to mush later in the pudding).
- 3Set the bread cubes aside to cool when they are done.
- 4Using a whisk, beat together eggs, milk, marmalade, sugar, cinnamon, and vanilla.
- 5Place the bread cubes into an ungreased 8 1/2" round deep baking dish.
- 6Sprinkle raisins over the top, then pour the egg mixture over all.
- 7Bake at 325 F for 40 minutes or untila knife inserted near the center comes out clean (not gloppy) and the custard seems set.
- 8Cool slightly before serving and chill the leftovers.
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Nutritional Facts for Leftover Bread Bread Pudding
Serving Size: 1 (148 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 219.4
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 2.5 g
- Cholesterol 115.7 mg
- Sodium 197.4 mg
- Total Carbohydrate 36.1 g
- Dietary Fiber 0.9 g
- Sugars 22.0 g
- Protein 7.1 g