My Special Bread Pudding Recipe

Name: My Special Bread Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 6 slices cranberry-cinnamon bread or 6 slices cinnamon-raisin bread, torn into 1 inch pieces; 34 cup half-and-half cream; 14 cup heavy whipping cream; 1 12 cups milk; 13 cup granulated sugar; 13 cup brown sugar; 2 eggs, lightly beaten; 12 teaspoon cinnamon; 14 teaspoon nutmeg; 1 teaspoon vanilla

Servings: persons

6 slices cranberry-cinnamon bread or 6 slices cinnamon-raisin bread, torn into 1 inch pieces
34 cup half-and-half cream
14 cup heavy whipping cream
1 12 cups milk
13 cup granulated sugar
13 cup brown sugar
2 eggs, lightly beaten
12 teaspoon cinnamon
14 teaspoon nutmeg
1 teaspoon vanilla

1
Combine half and half, heavy whipping cream, milk, granulated sugar, brown sugar, eggs and vanilla.
2
Add bread pieces and stir to soak.
3
Sprinkle cinnamon and nutmeg over mixture and stir again to coat.
4
Let stand for 30 minutes.
5
Grease a 2 quart casserole dish.
6
Pour bread mixture into the casserole dish.
7
Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean.
8
Cool or serve warm with whipped cream and/or caramel sauce.

No nutrition data on file — estimate from the ingredient list.

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: 6 slices cranberry-cinnamon bread or 6 slices cinnamon-raisin bread, torn into 1 inch pieces, 34 cup half-and-half cream, 14 cup heavy whipping cream, 1 12 cups milk, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Special Bread Pudding

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