Bread Pudding

Bread Pudding

220
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"This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in."

Ingredients

1 h 10 m {{adjustedServings}} servings 349 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 256 mg
  • 85%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
  3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
  4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.
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Reviews

220
  1. 251 Ratings

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I am always asked to make this again...there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and half...

Awesome recipe. The sauce is definitely a winner and should be used warm. I added cinnamon and nutmeg to bread pudding and also used nutmeg in the sauce. Incredible! Cooks well not in a water ba...

I've been using this recipe for 6+ yrs & it is my most requested recipe. I make it for comfort food. It is a custard-like pudding, not thick & dry (although I do add a little extra bread. I use ...