FABULOUS BREAD PUDDINGFrom bestcooker 8 years ago
- 8-10 slices of firm textured regular size bread (like Pepperidge Farm or Earth Grains) shopping list
- 1/4 cup raisins, dried cherries, or dried cranberries (craisins) shopping list
- 4 large eggs shopping list
- 3/4 cup granulated sugar shopping list
- 1-1/4 teaspoons vanilla extract shopping list
- 2 cups whole milk shopping list
- 3/4 cup whipping cream shopping list
- 1 teaspoon cinnamon shopping list
How to make it
- Slice bread into 1-inch cubes (DO NOT REMOVE CRUSTS!). Layer cubes in a buttered 8X8X2 square glass baking dish, arranging by hand so you get nice even layers (I get three layers of cubes). Sprinkle dried fruit over the bread cubes. Set aside.
- In a large measuring bowl (with a pouring spout, if you have one), lightly whisk eggs. Whisking continuously, add sugar, vanilla, milk, whipping cream, and cinnamon. Pour egg mixture evenly over top of bread cubes and fruit. Let sit 45-60 minutes or until most of the liquid has been absorbed, occasionally pressing down gently with a fork.
- Heat oven to 325. Bake 45-55 minutes or until a knife inserted in the center comes out clean. If the top starts to brown too quickly, LOOSELY cover with foil. Remove from oven and cool completely. Cover and refrigerate overnight (or all day if you've made this first thing in the morning, as I often do) to allow for the absorption of any remaining liquid in the bottom of the pan. Cut into squares to serve. Garnish servings with topping of your choice, if desired.
- Note: Recipe is easily doubled to make in a 13X9 baking dish. A firm textured bread makes a nice, fuller bodied pudding than the airy, light textured bread.
The Cookbestcooker NA
The Rating3 people
Oh my goodness! Best - This was wonderful!! I made it this morning and we had it for dessert with dinner tonight. This is my new go-to recipe for bread pudding. I used a cinnamon swirl bread, which was uncut and I used a little over 1/3 of the lo...moresusanmay in loved it
The only change I had do was use 2% and 18% milk as that is all I had in the house and up the raisins to 1/2 a cup. While yes the flavour was good it had more of a texture of a custard pudding than a bread pudding. If I make again wil...moreNadineM in Mississauga loved it
April 4/16 update stars 5 We had this for dessert last night. I did not have the heavy texture bread so I used 6 cups of diced white and whole wheat bread. I also used 1 cup of raisins (will cut to 3/4 cup next time) The recipe turned out fanta...moreNadineM in Mississauga loved it