Bread Pudding II

By Addie

"My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family! It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!" — ELLENMARIE

Ingredients

• NOTE:
• 6 slices day-old bread (SEE NOTE)
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• This lightly spiced, extra thick bread pudding really hits home. We suggest using a rich egg bread or a moist white loaf in this recipe.

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
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REVIEWS: (1759)

Yum!!!! I used Pepperidge Farm cinnamon swirl bread, left out the raisins, added a 1/4 cup of brown sugar, used gourmet whipping cream instead of milk and topped it with a vanilla sauce recipe I found on this site. WOW! This made a dessert you'd pay a lot for in a restaurant. My husband and I loved it. And it was so easy! I'll make this a lot. Anyone who even remotely likes bread pudding will love this for it's ease and it's taste.

I started using this recipe nearly THREE years ago, and figured it was time to say so. I've read some of the reviews, and if this helps, I've tweaked a little, too. I don't usually like to share my secrets, but this one's free: keep the egg quantity, use half and half instead of milk; turbinado sugar adds a warmer flavor than white. Add some extra bread (a couple slices worth of ANY kind - I love the varying textures and colors), cram it with walnuts and 1/4 teaspoon of black walnut extract; use nutmeg instead of cinnamon with the black walnut flavor, ground ginger without. Exotic. I've topped this bread with thinly sliced pears in a pinwheel design (nicer flavor and softer texture than apples) and sprinkled the tiniest bit of brown sugar over them before baking. Warm with whipped cream is best, still it's a great start to any day as breakfast. Thanks, Ellen. I've been appreciating you for a while and would give you 10 stars if I could!

This recipe is SO delicious and SO easy to make (no scalded milk or water baths here - yippee!). The first time I made it I used 4 eggs like the recipe calls for, but I thought it was way too "eggy" (it almost made a layer of scrambled eggs on the bottom of the pan!)... so the second time I made it with only 3 eggs and it was PERFECT! Both times I made it with cheap store-brand white bread and it was absolutely delicious, so you don't need to use an expensive bread to get good results. I topped each serving with a dollop of homemade whipped topping (whip 1/2 pint of whipping cream together with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla)... and then I sprinkled a little cinnamon on top of that. It was truly "TO DIE FOR"!! Thanks so much for this easy and delicious recipe!

This bread pudding is the best I have ever tasted. My husband loves bread pudding and is never satisfied with what I make. I made your bread pudding and he was raving. He almost ate half of the pan. My grandson was here at the time and he kept wanting more. I finally had to put a stop to both of them But honestly it is the best - even the restaurant can't touch it. Thanks for a great recipe. This is a desert that is ready in 45 minutes and is perfection. Thank you, thank you, thank you!

This is a great, easy recipie! I doubled the recipie, changed the milk into heavy whipping cream, and instead of useing french bread or raisins I used Pepperidge Farm Raisin Swirl Bread. I also recommend cutting off all crust from the bread, it makes it taste stale. But with these simple changes it's great!! Great recipe!

I really liked this recipe! I had some left over french bread which I wasn't sure what to do with and figured a pudding would be nice... It sure was! I used one egg less (they were big and I didn't want it to be to "eggy" anyway). I also used brown sugar intead of white sugar and added nutmeg to the whole. Oh and I didn't use any raisins. I really recommend it... I'm thinking of making it for my family when they come over next weekend.

My family and I love this recipe. Even my wife who never used to like breadpudding loved it. My little trick was instead of raisins I thinly sliced a granny smith apple and used it in it's place.

This recipe is fairly tasty but has a custard-like consistency, which I do not care for. I even added 3 extra slices of bread. The sides and top, which got a little drier and crispier, were quite tasty though.

So Good! I used leftover, homemade egg bread...it turned out fabulous! As good as my grandma's, and that's saying alot! :)

Yummy! Fluffy & Light. I made mine with leftover Hawaiian Sweet Bread dinner rolls, and used all 4 eggs. I whipped up the eggs & milk mixture until it was FROTHY and then let the bread soak in the mixture for a good 2 hours. When I baked it it PUFFED UP really nicely, and was crispy on the outside and wonderfully creamy on the inside. A WINNER!

This was amazing. It came out so fluffy and moist. I went off of what a couple of other reviews had said and I only used 3 eggs. I also used cinnamon swirl bread, added another tablespoon of melted butter, and i added craisins to the mix. Turned out lovely! I also had to keep it in the oven a bit longer (maybe 10-20 mins) because I have never made this before and I didn't know exactly how cooked the center needed to be. It bled a little too much of the liquid when i went poking around. Turned out lovely and I will definitely be making this again. :)

We loved this bread pudding. I have made maybe 6 recipes for this and nothing came out like the good old fashion bread pudding. My husband said "here we go again" LOL But he ate a lot and loved it too. I made a sauce that uses brandy. I used a round glass bowl to put it in the oven and it was just as good. It was so good even the second day. Thanks for sharing.

I have been making this for years but never bothered to measure anything. I am so glad to see someone took the time to measure & share the recipe. It's a great way to use up all your stale bread! I do everything the same only I use extra bread and make it in a 9x13" pan (I have a large family). Over the years I have played around with this & sometimes I've added pecans & apples, fresh blueberries, or cran-raisins. I've even swirled strawberry preserves through it. I often bake it with a simple crumb topping on it too. But my kids favorite way to eat it is to add maple syrup over it & they have it for breakfast. Just pour over a generous amount of your favorite maple syrup over the bread pudding right when it comes out of the pan. Let it sit for a few minutes so it soaks down into the bread. YUM! It tastes amazing! My thanks to Ellen for sharing this recipe that I've enjoyed for years with everyone!

I took this to a Thanksgiving pot-luck party last year in Taiwan and fortunately I made extra because the pudding disappeared before I could even get to it! Everyone was raving about it. I used wheat bread since I am not a fan of white bread and I cooked it a little longer since it was still a little soft in the middle. I also added walnuts.

I don't really care for bread pudding, but I this as a special treat for my uncle when he visited. Everyone loved this and was so impressed that it wasn't the usual soggy bread pudding. The one thing I did change was I used Challah bread instead of white bread. DELICIOUS!!

Surprisingly quick and easy to make, with AWESOME result!! :) I took it to a potluck today and got LOTS of compliments. Note: I doubled the recipe and baked it for 55 minutes in the oven because the center part didn't look "done" after 45 minutes.

THIS IS IT!!! When I was a child my friends mother made THE best bread pudding. I have been searching and tasting bread pudding and nothing came close. THIS IS IT!! I'm so happy!! In my case it's all about consistency. I used 6 stale french rolls. broke them in 1/2" cubes. Did not use butter or margarine. Used only 3 eggs (can't stand eggy). Used 2 small boxes of raisins. I mixed everything together in a large bowl to a nasty looking mush but after it was baked it was PERFECT!! Not to custardy, not too bready a perfect combination of the two. I do not like it when you can separate or tell there are cubes of bread, i like the bread pudding dense and this was!! THANKS A TON!!!