Recipe by 3 southern belles
I am asked to make this bread pudding on every holiday! It is the creamiest and richest bread pudding I have ever had! I just kept making it and adding and subtracting ingredients till I got the perfect taste. Just try it once and your family will be hooked too!
Top Review by Sydney Mike
Since I never seem to get enough raisins, I did make one addition to your recipe ~ I added almost 3/4 cup of dark raisins to the mix & we were very, very pleased with the results! Absolutely loved your bread pudding & will be keeping the recipe around! Many thanks! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
- 7 slices cinnamon raisin bread (cubed)
- 1 (14 ounce) can sweetened condensed milk
- 1 cup half and half milk
- 1 tablespoon vanilla
- 2 eggs
- 1⁄2 cup butter (melted)
- 1 dash salt
- 3⁄4 cup sugar
Directions See How It's Made
- Set oven to 350. Butter a 9 inch deep casserole dish. Put cubed bread in bottom of dish. In a separate bowl, mix remaining ingredients. Pour liquid mixture over bread and let soak for at least an hour. Keep pressing the bread down in liquid. Bake in a water bath for 1 hour or until top is brown and center is set. Serve warm!