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Bread Pudding II
SUBMITTED BY:
ELLENMARIE
PHOTO BY:
raha
"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!"
RECIPE RATING:
Read Reviews
(896)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
45 Min
READY IN
1 Hr 15 Min
Original recipe yield 1 - 8 inch square pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 slices day-old bread
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
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
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.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
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REVIEWS
Reviewed on Dec. 15, 2003 by
AMY LAMPERT
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AMY LAMPERT
Dec. 15, 2003
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.
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257 users found this review helpful
Yum!!!! I used Pepperidge Farm cinnamon swirl bread, left out the raisins, added a 1/4 cup of...
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Reviewed on Dec. 30, 2003 by Chef Eeyore
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Chef Eeyore
Dec. 30, 2003
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, Ellen! :)
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128 users found this review helpful
This recipe is SO delicious and SO easy to make (no scalded milk or water baths here -...
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Reviewed on Oct. 13, 2003 by SWHEALTON
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SWHEALTON
Oct. 13, 2003
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, Sondra Whealton
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110 users found this review helpful
This bread pudding is the best I have ever tasted. My husband loves bread pudding and is never...
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Reviewed on Oct. 17, 2005 by christie
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christie
Oct. 17, 2005
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!
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91 users found this review helpful
I started using this recipe nearly THREE years ago, and figured it was time to say so. I've...
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Reviewed on Dec. 15, 2003 by
Power
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Power
Dec. 15, 2003
Good, but way too much sugar (cut down to about 1/2 cup) and cinnamon. Also needed to add more bread (used 9 slices) because after nearly an hour of baking the center was still uncooked, cold, and soggy.
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74 users found this review helpful
Good, but way too much sugar (cut down to about 1/2 cup) and cinnamon. Also needed to add...
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Reviewed on Dec. 15, 2003 by KITKA714
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KITKA714
Dec. 15, 2003
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 petridge farm raisin swirl bread. I also recomend cutting off all crust from the bread, it makes it taste stale. But with these simple changes it's great!! Great recipie!
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70 users found this review helpful
This is a great, easy recipie! I doubled the recipie, changed the milk into heavy whipping...
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Reviewed on Dec. 15, 2003 by
WILDFLOWERY
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WILDFLOWERY
Dec. 15, 2003
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.
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34 users found this review helpful
I really liked this recipe! I had some left over french bread which I wasn't sure what to do...
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Reviewed on Dec. 15, 2003 by DAC097
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DAC097
Dec. 15, 2003
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.
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33 users found this review helpful
This recipe is fairly tasty but has a custard-like consistency, which I do not care for. I...
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Reviewed on Apr. 14, 2003 by TAMMYGERBER
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TAMMYGERBER
Apr. 14, 2003
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.
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33 users found this review helpful
My family and I love this recipe. Even my wife who never used to like breadpudding loved it....
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Reviewed on Apr. 27, 2003 by
GINNYG
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GINNYG
Apr. 27, 2003
So Good! I used leftover, homemade egg bread...it turned out fabulous! As good as my grandma's, and that's saying alot! :)