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!

Bread Pudding II

bread

butter, melted

raisins

eggs, beaten

milk

white sugar

cinnamon

vanilla extract

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.


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, Ellen! :)

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

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.

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!

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.

YES! Great for dessert  AND breakfast! Ellen fine tuned this recipe for her family ... this is how I fine tuned it for ours. We use more bread, add a slice of  multi-grain or anything stale (like that 1 leftover hamburger bun), take off some of the crust on the bread but just cube it and fill the pan 3/4 full. Use less raisins, 1/4 cup that have been plumped in hot water, layer them with the bread and melted butter. 1/2 t. cinnamon is plenty for our tastes and don't forget the vanilla. We use 3 eggs and 1 1/2 to 1 3/4 cups milk. (Fresher bread uses less milk... staler bread needs more). This does not make a too eggy bread pudding. If you are eating this by itself use the 3/4 cup sugar. If you are topping it with a sweet sauce (we like melted vanilla ice cream .... sort of a creme onglaise -spelling ??? sorry) or serving it for breakfast with maple syrup then cut the sugar down to 1/2 cup. This is soooo easy and you just can't stay out of it!  Thank you Ellen. And thank you Allrecipes.com ... what a great web site. LOVE IT!

Make this 5-star bread pudding for dessert or breakfast.

bread pudding ii

Prep Time: 30 minutes

Cook Time: 45 minutes

Total: 75 minutes

Servings: 4.5

Author : ELLENMARIE

Ingredients

Instructions

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