Bread Pudding

Ingredients

  • 4-5 c stale bread (torn into bite-sized pieces)
  • 3 T butter (1T + 2T)
  • 4 eggs (beaten)
  • 1 c milk
  • 1 c cream
  • 3/4 c white sugar
  • 1 t vanilla extract
  • 1 t cinnamon
  • 1/2 c raisins
  • 1/2 c pecans (coarsely chopped)

    • Directions

    1. Butter a 8X8 baking dish with 1 T butter.
    2. Break bread into bite-sized pieces (they will expand a bit).
    3. Melt 2 T butter and drizzle over bread.
    4. Beat eggs, milk, cream, vanilla and cinnamon well in a bowl.
    5. Pour the mixture over the bread.
    6. Cover with plastic wrap and refrigerate for 4-8 hours (overnight).
    7. Remove from refrigerator and come to temperature for 30 minutes.
    8. Preheat oven to 350 degrees.
    9. Bake for 45-55 minutes (until top springs back when lightly touching with fork).
    10. Serve warm with heavy cream or vanilla pudding.

    Notes

  • Can be refrigerated for up to 1 week.

    • Category

  • Dessert

    • Keywords

  • Raisins
  • Pecans

    • C u i s i n e S c h u l z