Bread Pudding II

Bread Pudding II

111

"This bread pudding is very versatile and lovely in texture. Christmas time can inspire a bread pudding by simply substituting a good-quality eggnog for the milk (or part of it). Also add a pinch of nutmeg and mace to produce a sumptuous holiday dessert. Otherwise, enjoy this just as it is with a dollop of whipped cream."

Ingredients

{{adjustedServings}} servings 473 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 88.4g
  • 29%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture and blend well. Add raisins. Mix well.
  3. Melt the margarine and pour into a 9x13-inch pan. Pour bread mixture over margarine. Bake for 40 minutes, or until firm and golden brown. Serve hot or cold.
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Reviews

111
  1. 136 Ratings

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VERY GOOD!! My entire family LOVED it!! Everyone was eating seconds. I used cinnamon raisin bread and regular bread. I also added a little more raisins, nutmeg and cinnamon. Also 1/2 eggnog...

The taste was almost just like 'Momma' use to make it. I find I had to decrease the amount of sugar to 1/2 the the recipe amount.

I tried this recipe again for Christmas. I used half eggnog and half milk. Really wish I could say how good it was, but I didn't get any. Family scarfed it up.