Add new photo
image preview
Add To Cookbooks

    Harrah's Bread Pudding

    560
    Harrah's Bread Pudding
    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

    • Unlock Grocery List!
    • Unsalted butter as needed

    • 4

      French sandwich rolls - (6" long) ends trimmed

    • ¾

      cup raisins

    • 3

      cups whipping cream

    • 3

      cups half-and-half

    • 2

      cups sugar

    • ¾

      teaspoon vanilla extract

    • ¾

      teaspoon cinnamon

    • ¾

      teaspoon nutmeg

    • 7

      eggs

    • ¾

      teaspoon salt

    Directions

    Heat the oven to 325 degrees. Grease the bottom and sides of a 13- by 9-inch glass baking dish with butter. Cut the bread into 1-inch cubes and spread them evenly in the pan. Sprinkle with the raisins. Mix together the cream, half-and-half, sugar, vanilla, cinnamon, nutmeg, eggs and salt in an electric mixer on low speed until smooth, 2 minutes. Pour over the bread and raisins, pressing down on the bread cubes so the custard covers them. Fill the bottom of a large pan with water to come up half an inch on the sides. Place the bread pudding pan inside the larger pan and bake until the pudding is browned on top and a knife inserted near the center comes out clean, 1 hour, 15 minutes. Remove the pudding dish from the larger pan and let it cool 5 minutes. Cut into pieces and serve. This recipe yields 12 servings. Each serving: 417 calories; 298 mg sodium; 184 mg cholesterol; 21 grams fat; 12 grams saturated fat; 51 grams carbohydrates; 7 grams protein; 0.85 gram fiber.


    Nutrition

    More recipes by Jane J.

    Member options

    By logging in, you can leave comments and rate this recipe.

    Sign In