Bread Pudding II

"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!"

  • Prep time: 30 Minutes
  • Cook time: 45 Minutes
  • Ready in 1 Hour 15 Minutes

Ingredients

  • 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

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.

Nutritional Information

  • Total Fat: : 4.8g
  • Saturated Fat: : 4.8g
  • Sodium: : 4.8g
  • Potassium: : 4.8g
  • Total Carbohydrates: : 4.8g
  • Dietary Fiber: : 4.8g
  • Protein: : 4.8g
  • Sugars: : 4.8g
  • Vitamin C: : 4.8g
  • Iron: : 4.8g
  • Niacin: : 4.8g
  • Magnesium: : 4.8g

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.