Want a good bread pudding recipe

**frugalnana** · 02-09-2006, 02:01 PM

We have a restarant here that has bread pudding and it has raisens in it with some type of cream sauce on top. Does anyone have a good recipe it doesn't have to have the sauce, I just would like a good one.

Thank you for any help.

**canadian gardener** · 02-09-2006, 02:34 PM

lemme go check, I used to make this a lot. It's a great way to make a cheap tasty creamy pudding for dessert using day old bread.

brb

**canadian gardener** · 02-09-2006, 02:54 PM

OK here it is, from betty crocker herself

that handy woman!

Bread Pudding:

2 cups milk

1/4 cup butter (I used less-- you can go as low as 2 TBSP)

2 eggs (if using less butter up the eggs by one)-- if cholesterol is a problem try using 1/4 cup of egg beaters product to replace each egg used-- 1/4 c equals one egg.

1/2 cup sugar (or splenda but I find splenda isn't as sweet as sugar cup for cup no matter what they say, plus I'm not sure of the safety now)

1 tsp ground cinnamon or nutmeg (I use cinnamon, and a dash only of nutmeg on top)

1/4 tsp salt (why bother)

6 cups dry bread cubes (8 slices stale bread). Dry doesn't mean crispy as a crouton dry, just more like a bit too stale for sandwiches but good for toast still)

1/2 cup raisins (ick, I'm not a raisins fan, so if you lack raisins in the cupboard be assured that it won't be a problem)

(you could probably do something far more interesting by tossing in some choco chips but I've never tried that so I can't vouch for it, just a thought)

Heat oven to 350.

Heat milk and butter together till melted and hot.

Mix the eggs, sugar, cinnamon together in a bowl then add the raisins and bread.

Now stir the hot milk mixture into the egg and bread mixture.

Pour into a GREASED (they call for ungreased, and it's a mistake in my humble opinion!) casserole, 1-1/2 quart in size. 1.5 liter size for Canadians.

Put casserole into a roasting pan and put into the oven. Pour boiling water from the kettle around the casserole in the roasting pan to 1 inch or so deep.

that evens the heat out, you do it for any custardy thing.

Bake uncoverd for 40 to 45 minutes or till knife inserted 1 inch from the edge comes out clean (the center will still be soft, and jiggly)

Serve warm with cream or plain.

8 servings 200 cals per serving if made with sugar and 1/4 cup butter and 2 eggs.

My splenda, 3 eggs and 2 Tbsp butter version will be less calories.

and if you use the egg beaters product it will be less cholesterol too.

**frugalnana** · 02-10-2006, 02:54 PM

Thank you, it looks so simple, I'll give it a try this weekend since I have some bread that will be good for it by then.
The chocolate chips sound interesting to add, maybe that will be someting for valentines day.
Thanks again.

**frugalnana** · 02-11-2006, 11:31 PM

Margery, I made the bread pudding today and I did put raisins in,because my husband likes them. It was very good, I had french bread that was a little hard and it was perfect for it. I made a sauce with sweet cream, butter, syrup, brown sugar and vanilla. It was very good also, don't ask me how much I used I just did it off the top of my head. lol
Thanks again.