Bread Pudding Recipe

Name: Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 slices white bread, pinch up in small pieces; 4 c. milk, scalded (do not boil); 2 c. sugar; 1 stick margarine, melted; 4 or 5 large eggs, beaten; 2 tsp. cinnamon; 2 tsp. nutmeg; 2 tsp. vanilla; 1 large can crushed pineapple, drained; 1 1/2 c. seedless raisins, soak for 5 minutes to plump, then drain

Servings: persons

15 slices white bread, pinch up in small pieces
4 c. milk, scalded (do not boil)
2 c. sugar
1 stick margarine, melted
4 or 5 large eggs, beaten
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. vanilla
1 large can crushed pineapple, drained
1 1/2 c. seedless raisins, soak for 5 minutes to plump, then drain

1
Mix by hand.
2
Pinch bread in small pieces in a large mixing bowl.
3
Pour scalded milk over bread.
4
Let this soak at least an hour.
5
While still warm, add sugar, melted margarine and beaten eggs; mix well.
6
Add cinnamon, nutmeg, vanilla, pineapple and raisins.
7
Mix well and pour in well-greased 12 x 9 x 2-inch baking pan.
8
Sprinkle cinnamon sugar on top.
9
Mixture will be soupy. Bake at 350u00b0 for about 45 minutes or until light brown.

780

kcal

Calories

Fat

139

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 slices white bread, pinch up in small pieces, 4 c. milk, scalded (do not boil), 2 c. sugar, 1 stick margarine, melted, and more.

Yes, Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Pudding

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