“Serve warm or chilled!” - by CHRISW
Ingredients
Adjust Servings
Original recipe yields 1 - 2 quart pudding
Directions
- Line a microwave-safe 2 quart ring mold or baking dish with raisin bread. Sprinkle sugar and cinnamon evenly over bread cubes. Set aside.
- Place milk and butter in a 1 quart glass measure and microwave on medium 4 1/2 to 5 1/2 minutes, until butter is melted and milk is scalded. Quickly stir eggs, 1/2 cup sugar and vanilla into hot milk mixture. Pour over bread cubes.
- Cover with plastic wrap and microwave at medium heat for 17 to 19 minutes, until pudding is set.
Nutrition
Amount Per Serving (6 total)
- Calories
- 533 cal
- 27%
- Fat
- 17.2 g
- 26%
- Carbs
- 82.2 g
- 27%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This was overall a good recipe. It is almost as good as one with heavy cream, real butter and a long baking time. You do need to mix a little of the hot milk mix with the egg to avoid bits of cooked ..." See moreegg. I also had bits of hard dry bread on the top like maybe I used too much? I also made a quick sauce of caro syrup maple syrup some spiced rum and some butter which I poured over the top. This helped with the dryness. I will absolutely make this again."
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