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Bread Pudding II

Bread Pudding II

  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
SHECOOKS2

SHECOOKS2

This recipe is enjoyed by everyone I have ever served it to. There are never any leftovers because it is so creamy and rich.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
  2. Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
  3. Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.
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Reviews

CookinGal
106

CookinGal

6/22/2009

I looked around at recipes on this site and didn't find anything better. Here's my twist: Before I cube the bread, I spread it with butter then sprinkle it liberally with cinnamon sugar. It sticks to the bread and bakes into the pudding. Very good. Other than that, this recipe is wonderful!

TINEH
36

TINEH

11/8/2003

This bread pudding is so good! It was a hit at Thanksgiving this year. I also sprinkled in some cinnamon along with the nutmeg and brown sugar as some others suggested, great idea!

Gabi
33

Gabi

12/7/2005

Fabulous recipe which has been enjoyed by everyone who tasted it. I used Challah bread instead of French bread (and a lot more than the recipe calls for). I also used quite a bit more brown sugar and pecans on the top, and made a bourbon sauce to finish it with. Delicious!

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