Bread Pudding
User Reviews
5.0
12 reviews
Excellent
Bread Pudding
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Old fashioned bread pudding has bread soaked with a custard and raisin that's baked and served with syrup.
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Ingredients
- 1 loaf of rustic Italian bread
- 3 cups of milk
- 4 Tablespoons unsalted butter divided
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ¾ cup golden raisins or regular raisins
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Optional: maple syrup for serving
Instructions
- Cut the bread into 1-inch cubes. There should be 7-8 cups of bread..
- Soak the bread and raisins with the milk. It may not absorb all of the milk, but it should be saturated.
- In small bowl melt 2 Tablespoons of butter in the microwave.
- Whisk melted butter, vanilla, eggs, sugar, and spices in a medium bowl. Pour the egg mixture over the bread. Stir to incorporate. Allow to sit for 20 minutes while the oven preheats. If you would like it to be softer and more custardy, you can allow it to sit for longer.
- Preheat your oven to 350 degrees.
- Melt remaining 2 Tablespoons of butter in the microwave. Pour melted butter into a 9x13 baking dish and swirl butter to coat the bottom and sides.
- Transfer the bread and egg mixture to the pan. Place in preheated oven.
- Bake for 30-45 minutes or until the custard is set and the top is brown, and it pulls slightly away from the sides.
- Cut into slices and serve immediately with maple syrup if desired.
Notes
- Cool the bread pudding then place it in a freezer bag or container. It will keep in the freezer for three months.
- If it is frozen thaw it at room temperature, place in a baking dish and then warm it up in a 350°F oven until warmed through.
- If it is in the refrigerator bake in oven too. You an also microwave it but the best result will be when you bake it.
- You can use a variety of breads for this. I like a rustic Sourdough or Italian. You can also use a brioche, challah or any type of bread that is good for French toast. Just be sure to use slightly stale bread for the best results!
- Once the bread pudding is cooled, store it in an airtight container and then placed it in the refrigerator. It will keep in the refrigerator for four to five days.
- Cool the bread pudding then place it in a freezer bag or container. It will keep in the freezer for three months.
- If it is frozen thaw it at room temperature, place in a baking dish and then warm it up in a 350°F oven until warmed through. If it is in the refrigerator bake in oven too. You an also microwave it but the best result will be when you bake it.
Nutrition Information
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Calories
380kcal
(19%)
Carbohydrates
58g
(19%)
Protein
11g
(22%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
87mg
(29%)
Sodium
293mg
(12%)
Potassium
336mg
(10%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
414IU
(8%)
Vitamin C
1mg
(1%)
Calcium
195mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 293mg | 12% |
| Potassium | 336mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 414IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 195mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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