◄ Return To Recipe Index Page

Printer Friendly Version

Savory Bread Pudding

(From Our January 2015 Newsletter - Grandma C.)

Ingredients

• 2 cups white sugar


• 1 cup brown sugar


• 6 eggs, beaten


• 2 cups Milk


• 1 tbsp butter, melted


• 2 tsp vanilla


• 1 tsp ground cinnamon


• 3½ cups of hard crusted bread, i.e. baguette or italian bread


• 1 cup raisins

In preparation, cube the bread and let it sit out on a cookie sheet overnight, or, a quicker method is to let it sit in a warm oven for about 1 hour to dry it out.
Grease a 9 x 13 baking dish. Preheat oven to 350 degrees.
Place bread crumbs in greased baking dish.  Disperse raisins evenly over the top of the bread crumbs.
Mix sugar, cinnamon, beaten eggs, milk and vanilla in mixing bowl.  Add melted butter, stir. Pour mixture over the cubed bread.
(Liquid may not come all the way to the top but it will expand during cooking.)  Sprinkle with brown sugar.
Bake 45 minutes or until set. Remove to a cooling rack.
Topping
Poke approximately 16 holes (spaced evenly) in the warm bread pudding with the handle of a wooden spoon.
Mix the vanilla pudding according to package directions except add in 2/3 cup extra milk.
Pour the pudding mixture over the top letting the pudding seep into the holes.
Serve warm with whipped cream on top!