Prep 5 mins
Cook 50 mins
From a Panera restaurant recipe card. It says "this all-time favorite is a great way to use leftover sourdough, French, Honey Wheat, or Cinnamon Raisin bread. Everyone loves it for dessert, but you might also enjoy serving bread pudding for brunch! I have made this and used craisins. You can use any dried chopped fruit. It's great.
- 4 -5 cups bread, day old cut into 1-inch pieces
- 2⁄3 cup raisins or 2⁄3 cup craisins
- 5 eggs (I used 4)
- 1⁄2 cup sugar
- 3 1⁄2 cups milk
- 1⁄4 teaspoon nutmeg (I used cinnamon)
- 1 1⁄2 teaspoons vanilla
- 2 tablespoons butter
- Preheat oven to 325 degrees F. and butter a 2 quart baking dish.
- Place the bread pieces in a large, shallow bowl and pour the milk over them, making sure that all the bread is moistened.
- Allow this to sit for up to 1 hour (the longer you soak the bread, the more tender the pudding will be.)
- Meanwhile, in another bowl, beat the eggs well, then add the sugar and beat again until well mixed.
- Add nutmeg (and/or cinnamon) and vanilla and mix again.
- Pour this mixture over the bread and milk mixture, then add the chopped dried fruit like raisins or craisins and toss well.
- Pour the pudding into the baking dish, dot with butter and bake for 45-60 minutes, or until it is set in the middle and browned on top.
- Serve with a dollop of whipped cream or pour half and half over each portion.