Prep 5 mins
Cook 40 mins
This recipe is for terrific "old fashioned bread pudding" - I use "Tender Touch" brand soft bread stuffing cubes (in fact, I think this is the recipe off the back of their bag), but it can also be made with any type of bread, cinnamon buns, raisin bread, French bread, etc... this goes great on any Holiday table.. enjoy!
- 473.18 ml milk
- 946.36 ml bread cubes (Tender Touch Brand bread stuffing cubes)
- 59.14 ml butter, melted
- 118.29 ml sugar
- 2 eggs, slightly beaten
- 1.23 ml salt
- 118.29 ml raisins
- 4.92 ml cinnamon
- Heat milk to scalding (bubbles form around edge of pan).
- Pour milk over bread cubes in large bowl. Cool and add remaining ingredients. Pour into buttered 1 ½ quart casserole dish.
- Bake at 350º for 40-45 minute.
I have made this recipe probably about 10x since finding it last Fall when looking for bread pudding recipes for Thanksgiving. This one is just about the best that I have made. I do not change a thing on this recipe, it is perfect as it is. This stuff is addicting! I have made other bread pudding recipes that were too watery, mushy, too sweet, or drenched in some sort of no-need sauce. Trust me, this is the only bread pudding recipe you will ever need, and it literally takes about 5 minutes to make before cooking.
Nice recipe, quick and easy. Nothing fancy, just a good dependable way to make bread pudding. To serve, I put some fresh sweetened strawberries on top. Thanks for posting . . . Janet
Absolutely FANTASTIC! So simple to make and absolutely yummy! I made it with my leftover homemade wheat bread. Not too sweet. Just right!