Bread Pudding II

Bread Pudding II

75 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
SHECOOKS2
Recipe by  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

Adjust Servings

Original recipe yields 1 - 8x8 inch dish

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 (75)

Rate This Recipe
CookinGal
104

CookinGal

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
35

TINEH

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
31

Gabi

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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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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