Classic Bread Pudding

Classic Bread Pudding

2 cups loosely packed cups sturdy bread, cut into cubes (2-3 slices)

2 tbsp raisins

1 tbsp butter

1 egg, beaten

½ cup milk

3 tbsp sugar

¼ tsp cinnamon

¼ tsp vanilla

Toss bread and raisins in an oven-safe 4 cup casserole.

In a small bowl, mix butter, egg, milk, sugar, cinnamon and vanilla. Pour over bread and toss to combine.

Bake at 350℉ for 20 minutes or until a knife inserted in the center comes out clean.

Serve warm or cold.  Drizzle with caramel sauce if desired.

3 servings, 260 calories per serving

Hack: Any type of sturdy, plain bread can be used for bread pudding. Stale bread works as well but wait at least 30 minutes to bake so the liquid can soften the bread.

Hack: Assembled bread pudding can be stored, covered, in the refrigerator for up to 12 hours before baking.

Hack: Store leftovers in the refrigerator for up to 5 days or frozen for up to 3 months.

 

 

Please follow and like us:

4 Replies to “Classic Bread Pudding”

  1. Thank you so much for sharing this amazing recipe. I can really use this for the upcoming Thanksgiving dinner. I just love the fact that all the listed ingredients are the basic pantry staples and I can just whop them up and tada an amazing dessert. Thanks again for sharing the recipe and the tips, I think it will be even better if I just top that with ice creams 🙂 

    1. Ice cream makes everything better!!  😉 I do try to keep things simple and use ingredients that are easy to find.  Thank you for your kind comments and have a Happy Thanksgiving!

  2. Hi Cynthia, this sounds blooming lovely! I am definitely going to have to try out this recipe! Especially with the caramel drizzle sauce like you’ve recommended. I am going to bookmark your page as I see that you share some really easy to do and yummy food! Thank you 🙏 

Leave a Reply

Your email address will not be published. Required fields are marked *