Our 20 Best Bread Puddings Deliver Old-Fashioned Comfort

Bread pudding is a baked meal that is sweet, warm, and deeply fulfilling. It combines day-old bread with simple ingredients such as half-and-half and eggs. Bread pudding is associated with a rustic and homely atmosphere.

The preparation of this traditional dessert that is a comfort food is simple, it can be prepared in advance, and it can be customized in an infinite number of ways.

Take those slices of bread and think of them as a canvas on which you can experiment with different toppings, sauces, and add-ins. Our favorite bread pudding recipes, ranging from fruit-forward to custardy to chocolatey, are presented here for your perusal.

1 Coconut Bread Pudding

“Amazingly good,” says Christopher Sage, who added two shots of dark rum to the dessert to complement its coconut flavor. “It was gone far before all the other dessert trays at our potluck. Five stars for this one!”

Ingredients

  • 2 tablespoons butter
  • ⅓ cup confectioners’ sugar
  • 1 cup white sugar
  • 4 eggs
  • 1 egg yolk
  • 2 (14 ounce) cans coconut milk
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons coconut extract
  • 1 ½ cups flaked coconut, divided
  • ½ cup fresh coconut
  • 1 (1 pound) loaf French bread, cut into 1 inch cubes

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish with butter, and dust with confectioners’ sugar.

Step 2

In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.

Step 3

Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

Nutrition Facts (per serving)

420Calories
22gFat
49gCarbs
9gProtein
Nutrition Facts
Servings Per Recipe 12
Calories 420
% Daily Value *
Total Fat 22g29%
Saturated Fat 18g90%
Cholesterol 84mg28%
Sodium 364mg16%
Total Carbohydrate 49g18%
Dietary Fiber 3g11%
Total Sugars 25g
Protein 9g17%
Vitamin C 1mg1%
Calcium 43mg3%
Iron 4mg23%
Potassium 265mg6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

2 Bread Pudding II

My family loves bread pudding so when I make this recipe, I double it and bake it in a 9×13-inch dish. Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream.

Every home cook needs a go-to bread pudding recipe. This traditional version is decadent, delicious, and easy to make with basic ingredients. It will quickly find a permanent home in your recipe box.

Is Bread Pudding a Substance?

In order to make bread pudding, you need to use custard and bread that has been somewhat staled. The dish that does not produce any garbage is so old that nobody is sure when or where it was first created. In England during the 13th century, the dish was referred to as “poor man’s pudding” due to the fact that the cooks who prepared it were unable to afford to throw out any of the ingredients.

Bread pudding: a guide to making it

In the following paragraphs, you will find the complete, step-by-step recipe; but, before you get started, here is a little summary of what you may anticipate when you create this well regarded bread pudding dish:

To begin, place the bread cubes in a baking pan and then drizzle them with butter that has been melted. Should you so want, sprinkle some raisins on top.

2. Combine all of the remaining components in a single bowl. The mixture should be poured over the bread.

3. Bake in an oven that has been preheated until the bread has a golden brown colour.

When it comes to bread pudding, the best

When it comes to bread pudding, the ideal bread to use is a loaf of bread that is slightly stale and would otherwise be thrown away. It should come as no surprise that certain types of bread are more suitable to the preparation of bread pudding than others.

If you want your loaf to be able to withstand the creamy custard without falling apart, choose one that is tough and durable. There are several wonderful options available, including challah, brioche, sourdough, and French bread. To put it simply, any bread that would be suitable for French toast would also be suitable for bread pudding.

How to Keep Bread Pudding in Storage

After it has been baked, the bread pudding should be allowed to cool fully. Either cover it tightly or transfer it to a container that is shallow and airtight. For up to three days, the food can be stored in the refrigerator.

Is It Possible to Freeze Bread Pudding?

To answer your question, yes, bread pudding can be frozen for up to three months. If you intend to freeze the bread pudding, it is recommendable to bake it in a pan made of aluminium foil. Before wrapping the entire thing in a layer of store wrap and at least one layer of foil, you should wait for it to cool down before doing so. Wait in the refrigerator for the night to defrost. Any additional sauce should be frozen separately.

Community Suggestions and Applause for Allrecipes

“I really like this recipe exactly as it is written,” writes cmadd. It is simple, and I constantly have the necessary components on hand. Even I enjoy having this for morning. Many thanks for sharing… it is very delectable!

“Wow, this was so good,” sweettea exclaims in affection. It was only today that I decided to make it since I had a loaf of sourdough bread that had gone bad and I couldn’t stand to keep looking at it. I substituted some cranberries that I had in the refrigerator for the raisins in this recipe, and it turned out well.

According to Meagan Kellermann-Brown, “It turned out just perfect,” with no defects whatsoever. Rather than using raisins, we used semi-sweet chocolate chips for the day-old Italian bread that we purchased from the bakery. Additionally, we did not make any other modifications to the recipe.

Ingredients

  • 6 slices day-old bread, torn into small pieces
  • 2 tablespoons unsalted butter, melted
  • ½ cup raisins (Optional)
  • 2 cups milk
  • ¾ cup white sugar
  • 4 large eggs, beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place bread pieces into an 8-inch square baking pan. Drizzle melted butter over bread and sprinkle raisins over top.

Step 3

Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined. Pour mixture over bread, and lightly push down with a fork until all bread is covered and soaking up the liquid.

Step 4

Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes.

Nutrition Facts (per serving)

165Calories
5gFat
27gCarbs
5gProtein
Nutrition Facts
Servings Per Recipe 12
Calories 165
% Daily Value *
Total Fat 5g6%
Saturated Fat 2g12%
Cholesterol 70mg23%
Sodium 140mg6%
Total Carbohydrate 27g10%
Dietary Fiber 1g3%
Total Sugars 19g
Protein 5g9%
Vitamin C 0mg0%
Calcium 81mg6%
Iron 1mg5%
Potassium 150mg3%

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. The amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

3 Best Bread Pudding with Vanilla Sauce

We found my mom’s best bread pudding recipe tucked inside her Bible when going through her things. It has become a family tradition on the first snow day of the year, and if that doesn’t happen, which can be the case here in central Virginia, we know it’ll be the featured dessert at Easter and anytime a comfort food is in order.

Ingredients

Bread Pudding:

  • 3 cups whole milk
  • 1 ½ cups white sugar
  • ¼ cup butter, melted
  • 3 eggs, beaten
  • 2 tablespoons light brown sugar
  • ½ teaspoon ground cinnamon
  • 10 slices hearty farmhouse-style bread, toasted and cut into cubes
  • 1 cup raisins

Vanilla Sauce:

  • 1 ¼ cups whole milk
  • ½ cup light brown sugar
  • 2 tablespoons butter, melted
  • 1 egg
  • 1 tablespoon all-purpose flour
  • 1 pinch ground cinnamon
  • 1 pinch salt
  • 1 tablespoon vanilla extract

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

Step 2

For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon mixture into the prepared baking dish.

Step 3

Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.

Step 4

For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.

Step 5

Pour sauce over warm bread pudding or serve on the side in a bowl.

Nutrition Facts (per serving)

546Calories
17gFat
92gCarbs
11gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 546
% Daily Value *
Total Fat 17g21%
Saturated Fat 9g45%
Cholesterol 129mg43%
Sodium 387mg17%
Total Carbohydrate 92g33%
Dietary Fiber 2g6%
Total Sugars 72g
Protein 11g21%
Vitamin C 0mg0%
Calcium 236mg18%
Iron 2mg12%
Potassium 417mg9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

4 Easy Pecan Pie Bread Pudding

Are you a fan of pecan pie and bread pudding? For the first time ever, you can indulge in the flavours of pecan pie in a bread pudding that is not only delicious but also quite simple to prepare. Also, this pan is really simple to clean up after use! Prepare and serve when still slightly warm, along by a dollop of vanilla ice cream or some freshly whipped cream.

Ingredients

  • 1 loaf day-old French baguette
  • 5 eggs
  • 3 ½ cups whole milk
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • ½ cup butter
  • 1 ½ cups brown sugar
  • 1 ½ cups shelled pecan halves

Directions

Step 1

Cut the bread into cubes and let sit out about an hour to dry out a bit. Using day-old bread is perfect; the drier the bread cubes, the more yumminess they soak up!

Step 2

Preheat oven to 350 degrees F.

Step 3

In a medium bowl, mix the eggs until they are combined. Add the milk, sugar, and vanilla and stir until combined.

Step 4

Place the bread cubes in a baking pan and pour the milk and egg mixture over them.

Step 5

Melt butter in a small microwave-proof bowl. Stir in the brown sugar until dissolved. Stir in the pecans.

Step 6

Pour this mixture over the bread and egg mixture, and gently fold. Don’t mix it in thoroughly, just fold so the yummy pecan mixture forms into clumps throughout the bread pudding.

Step 7

Bake for 45 to 55 minutes, or until the top is slightly brown. The center will still be a little jiggly.

Step 8

Allow to cool at least 20 minutes before serving. The egg mixture will continue to cook, and the bread will soak up more yumminess.

Nutrition Facts (per serving)

719Calories
34gFat
92gCarbs
16gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 719
% Daily Value *
Total Fat 34g43%
Saturated Fat 12g59%
Cholesterol 157mg52%
Sodium 545mg24%
Total Carbohydrate 92g33%
Dietary Fiber 3g12%
Total Sugars 59g
Protein 16g32%
Vitamin C 0mg0%
Calcium 203mg16%
Iron 3mg19%
Potassium 393mg8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

5 Coffee Liqueur Bread Pudding with Caramel Sauce

Ingredients

  • 8 ounces cubed day old French bread
  • 4 tablespoons butter, melted
  • ½ cup chopped pecans
  • 3 eggs
  • ¾ cup white sugar
  • 4 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 pinch salt
  • 3 cups milk
  • 1 cup coffee flavored liqueur
  • 1 teaspoon ground cinnamon
  • 1 cup packed light brown sugar
  • ½ cup butter
  • 2 tablespoons light corn syrup

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.

Step 2

In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.

Step 3

To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.

Step 4

Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.

Step 5

Bake for 45 to 50 minutes, or until golden. Serve warm.

Nutrition Facts (per serving)

667Calories
27gFat
83gCarbs
10gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 667
% Daily Value *
Total Fat 27g34%
Saturated Fat 13g67%
Cholesterol 123mg41%
Sodium 385mg17%
Total Carbohydrate 83g30%
Dietary Fiber 2g5%
Total Sugars 64g
Protein 10g19%
Vitamin C 0mg0%
Calcium 167mg13%
Iron 2mg10%
Potassium 284mg6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

6 Gramma’s Apple Bread Pudding

This apple bread pudding is the ultimate comfort food from Gramma’s kitchen. It is great for using up bread and apples.

Ingredients

Pudding:

  • 4 cups soft bread cubes
  • 2 cups peeled and sliced apples
  • ¼ cup raisins
  • 1 ¾ cups milk
  • 1 cup brown sugar
  • ¼ cup butter
  • 2 large eggs, beaten
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Vanilla Sauce:

  • ½ cup milk
  • ½ cup butter
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.

Step 2

Make pudding: Combine bread, apples, and raisins in a large bowl. Combine milk, brown sugar, and butter in a small saucepan over medium heat. Cook and stir until butter is melted. Pour over bread mixture in the bowl; mix until evenly coated. Pour bread mixture into the prepared baking dish.

Step 3

Whisk eggs, cinnamon, and vanilla together in a small bowl. Pour egg mixture over bread mixture in the baking dish.

Step 4

Bake in the preheated oven until the center is set and apples are tender, 40 to 50 minutes.

Step 5

Meanwhile, make vanilla sauce: Mix milk, butter, white sugar, and brown sugar together in a saucepan. Bring to a boil, remove from heat, and stir in vanilla. Serve over pudding.

Nutrition Facts (per serving)

419Calories
20gFat
56gCarbs
6gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 419
% Daily Value *
Total Fat 20g26%
Saturated Fat 12g60%
Cholesterol 96mg32%
Sodium 292mg13%
Total Carbohydrate 56g20%
Dietary Fiber 2g6%
Total Sugars 45g
Protein 6g12%
Vitamin C 1mg2%
Calcium 157mg12%
Iron 1mg7%
Potassium 257mg5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

7 Chocolate Banana Bread Pudding

I had banana bread pudding at a local restaurant and went crazy over it, so I decided to create my own. It’s great served warm or cold.

Ingredients

  • cooking spray
  • 2 cups milk
  • 4 large eggs
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • 4 cups cubed French bread
  • 2 bananas, sliced
  • 1 cup semisweet chocolate chips

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan with cooking spray; set aside.

Step 2

Mix together milk, eggs, sugar, and vanilla in a large bowl until smooth. Stir in bread, bananas, and chocolate chips. Let mixture rest until bread soaks up liquid, about 5 minutes. Pour into the prepared loaf pan.

Step 3

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel inside the roasting pan, then place the roasting pan on the oven rack. Fill the roasting pan with water to reach halfway up the sides of the loaf pan.

Step 4

Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

Nutrition Facts (per serving)

446Calories
11gFat
78gCarbs
13gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 446
% Daily Value *
Total Fat 11g14%
Saturated Fat 6g28%
Cholesterol 98mg33%
Sodium 404mg18%
Total Carbohydrate 78g28%
Dietary Fiber 3g12%
Total Sugars 45g
Protein 13g25%
Vitamin C 3mg3%
Calcium 116mg9%
Iron 3mg17%
Potassium 377mg8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

8 Capirotada a la Antigua (Mexican Bread Pudding)

Capirotada is a typical Mexican delicacy that is, in many ways, comparable to the bread pudding that we are familiar with. This variation involves slicing and toasting a baguette, followed by layering it with fruit in a plate and finishing it off with a drizzle of a cinnamon-infused fruit syrup. Around the time of Easter, this dish is frequently consumed in Mexico, and it has a wealth of significance that is connected to the crucifixion of Christ.

Ingredients

  • 1 guava – peeled, halved, and seeded
  • 1 cup chopped piloncillo (Mexican brown sugar cones)
  • peel of 1/2 orange
  • 2 cinnamon sticks
  • 5 whole cloves
  • 5 whole allspice berries
  • 1 ¾ cups water
  • ¾ cup lard
  • 1 baguette, cut into 1/2-inch slices
  • ½ cup roasted peanuts
  • ½ cup raisins
  • ½ cup chopped pecans
  • ½ cup candied pineapple (Optional)
  • 3 ounces crumbled cotija cheese
  • 1 tablespoon multi-colored sprinkles, or to taste

Directions

Step 1

Combine guava, piloncillo, orange peel, cinnamon sticks, cloves, and allspice in a saucepan; add water. Bring liquid to a boil; reduce heat and simmer until a syrup forms, about 10 minutes. Strain syrup into a bowl.

Step 2

Melt lard in a skillet over medium-high heat; fry baguette slices, working in batches, until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.

Step 3

Arrange a layer of fried bread in a baking dish; top with half of the raisins, half of the pecans, half of the pineapple, and half of the cotija cheese. Drizzle half of the syrup over the top. Repeat layering with remaining fried bread, raisins, pineapple, cotija cheese, and syrup. Top with sprinkles. Let stand until bread has absorbed the syrup, 1 to 2 hours.

Cook’s Note:

Butter can be substituted for the lard, if desired.

Nutrition Facts (per serving)

404Calories
22gFat
47gCarbs
7gProtein
Nutrition Facts
Servings Per Recipe 12
Calories 404
% Daily Value *
Total Fat 22g28%
Saturated Fat 7g36%
Cholesterol 20mg7%
Sodium 317mg14%
Total Carbohydrate 47g17%
Dietary Fiber 3g9%
Total Sugars 23g
Protein 7g15%
Vitamin C 18mg20%
Calcium 85mg7%
Iron 2mg9%
Potassium 190mg4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

9 Grilled Blackberry Brioche Bread Pudding

Don’t heat up the house when you want to bake a blackberry brioche bread pudding in the summertime – make a package and pop it on the grill. Scoop into bowls and top with whipped cream or ice cream to serve!

Ingredients

  • 1 cup milk
  • 2 eggs
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 12 ounces brioche bread, cut into 3/4-inch cubes
  • 1 pint blackberries, halved
  • 4 ounces cream cheese, chilled and diced (Optional)
  • aluminum foil (such as Reynolds Wrap®)
  • 1 tablespoon unsalted butter, melted

Directions

Step 1

Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).

Step 2

Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.

Step 3

Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.

Step 4

Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.

Step 5

Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.

Step 6

Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.

Cook’s Note:

For easier measuring, 12 ounces of brioche bread is about 4 cups cubed.

Nutrition Facts (per serving)

415Calories
19gFat
50gCarbs
11gProtein
Nutrition Facts
Servings Per Recipe 6
Calories 415
% Daily Value *
Total Fat 19g25%
Saturated Fat 8g42%
Cholesterol 145mg48%
Sodium 474mg21%
Total Carbohydrate 50g18%
Dietary Fiber 3g11%
Total Sugars 26g
Protein 11g22%
Vitamin C 10mg11%
Calcium 85mg7%
Iron 3mg14%
Potassium 184mg4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

10 Outstanding Rhubarb Bread Pudding

I don’t like rhubarb. But oh, how I have tried to like it. I have a patch of it growing in my yard and I wanted to find a way to use it. I’ve tried it in cakes, pies, cobblers, crisps, etc. This recipe was rhubarb’s last stand. If I didn’t like this I was giving up on rhubarb for good. And oh, boy! It is amazing. I can’t wait for my rhubarb patch to ripen up this spring so I can make it again.

Ingredients

  • 8 slices bread, crusts removed, bread lightly toasted and cubed
  • 1 ½ cups milk
  • ¼ cup unsalted butter
  • 3 cups chopped fresh rhubarb
  • 1 ½ cups white sugar
  • 4 large eggs, lightly beaten
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ½ cup packed brown sugar

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Spread toasted bread into the bottom the baking dish.

Step 2

Heat milk in a saucepan over medium-low heat until bubbles form around the sides. Remove from heat, add butter, and stir until butter melts. Pour milk mixture over the bread into the prepared baking dish. Stir until all bread is touching milk mixture; let stand 15 minutes.

Step 3

Stir rhubarb, sugar, eggs, cinnamon, and salt together in a bowl; pour rhubarb mixture into bread mixture and stir. Sprinkle brown sugar over the top of the rhubarb mixture.

Step 4

Bake in the preheated oven until golden and set, 45 to 50 minutes.

Nutrition Facts (per serving)

383Calories
10gFat
68gCarbs
7gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 10g13%
Saturated Fat 5g26%
Cholesterol 112mg37%
Sodium 267mg12%
Total Carbohydrate 68g25%
Dietary Fiber 2g5%
Total Sugars 55g
Protein 7g14%
Vitamin C 4mg4%
Calcium 158mg12%
Iron 2mg9%
Potassium 280mg6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

11 Lois’ Bread Pudding

Ingredients

  • 1 cup brown sugar
  • ¼ cup butter, melted
  • ½ teaspoon ground cinnamon
  • 3 cups bread cubes
  • 2 cups milk
  • 2 eggs, beaten

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

Step 2

Stir brown sugar, butter, and cinnamon together in a bowl; add bread cubes and toss to coat. Transfer bread cubes mixture to prepared baking dish.

Step 3

Whisk milk and eggs together in another bowl; pour over bread cubes mixture.

Step 4

Bake in the preheated oven until golden and set, about 45 minutes.

Nutrition Facts (per serving)

542Calories
23gFat
73gCarbs
13gProtein
Nutrition Facts
Servings Per Recipe 3
Calories 542
% Daily Value *
Total Fat 23g29%
Saturated Fat 13g65%
Cholesterol 178mg59%
Sodium 474mg21%
Total Carbohydrate 73g27%
Dietary Fiber 1g4%
Total Sugars 56g
Protein 13g25%
Vitamin C 0mg0%
Calcium 309mg24%
Iron 2mg13%
Potassium 394mg8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

12 Bread Pudding with Praline Sauce

This is a wonderful family recipe I often make at Thanksgiving and Christmas.

Ingredients

  • ¼ cup butter, melted
  • 2 cups half-and-half
  • 2 cups milk
  • 1 (1 pound) loaf soft French bread, torn into small pieces
  • 3 eggs, lightly beaten
  • 3 cups white sugar
  • 4 teaspoons vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup raisins, or more to taste (Optional)
  • ½ pound unsalted butter
  • 1 cup heavy cream
  • 1 cup brown sugar
  • ½ cup chopped toasted pecans

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Coat a 13×9-inch baking dish with 1/4 cup melted butter.

Step 2

Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.

Step 3

Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.

Step 4

Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

Nutrition Facts (per serving)

540Calories
28gFat
68gCarbs
7gProtein
Nutrition Facts
Servings Per Recipe 16
Calories 540
% Daily Value *
Total Fat 28g36%
Saturated Fat 16g79%
Cholesterol 103mg34%
Sodium 329mg14%
Total Carbohydrate 68g25%
Dietary Fiber 1g4%
Total Sugars 50g
Protein 7g14%
Vitamin C 1mg1%
Calcium 112mg9%
Iron 1mg8%
Potassium 196mg4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

13 Southern Bread Pudding

The simplicity of this bread pudding is what makes it so delicious. It’s a classic custard dessert passed down through generations.

Ingredients

  • 4 cups cubed white sandwich bread
  • ¼ cup raisins
  • ⅛ teaspoon ground cinnamon, or to taste
  • ⅛ teaspoon freshly ground nutmeg, or to taste
  • 2 tablespoons melted butter
  • 2 cups half-and-half
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Directions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch square baking dish.

Step 2

Spread half of the bread in the bottom of the prepared baking dish. Top with raisins, cinnamon, nutmeg, and remaining bread. Sprinkle with more cinnamon and nutmeg and drizzle with melted butter.

Step 3

Combine half-and-half, sugar, eggs, vanilla extract, and salt in a large bowl until well mixed and pour over bread. Press down on the bread with a fork to make sure it is saturated with the custard.

Step 4

Place the baking dish in a large pan of boiling water and bake in the preheated oven until the center is set, about 1 hour.

Nutrition Facts (per serving)

296Calories
13gFat
41gCarbs
6gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 296
% Daily Value *
Total Fat 13g16%
Saturated Fat 7g35%
Cholesterol 112mg37%
Sodium 215mg9%
Total Carbohydrate 41g15%
Dietary Fiber 1g2%
Total Sugars 29g
Protein 6g12%
Vitamin C 1mg1%
Calcium 106mg8%
Iron 1mg7%
Potassium 167mg4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

14 My Peach Bread Pudding

My husband reviewed numerous bread pudding recipes and came up with this version. Top with melted vanilla ice cream if desired.

Ingredients

  • 2 cups finely sliced peaches
  • ¼ cup all-purpose flour
  • ¼ cup white sugar
  • ¼ cup rum
  • 1 tablespoon ground cinnamon
  • 1 pinch nutmeg
  • 1 cup milk
  • 1 cup heavy whipping cream
  • ¼ cup butter
  • 1 cup white sugar
  • ⅔ cup brown sugar
  • 4 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 3 cups stale bread cubes, crusts removed

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish.

Step 3

Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside.

Step 4

Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.

Step 5

Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm.

Step 6

Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches.

Step 7

Pour batter into prepared casserole dish.

Step 8

Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.

Nutrition Facts (per serving)

451Calories
20gFat
59gCarbs
6gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 451
% Daily Value *
Total Fat 20g26%
Saturated Fat 12g59%
Cholesterol 151mg50%
Sodium 267mg12%
Total Carbohydrate 59g21%
Dietary Fiber 1g4%
Total Sugars 47g
Protein 6g13%
Vitamin C 14mg16%
Calcium 120mg9%
Iron 1mg8%
Potassium 156mg3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

15 Shahi Tukray (Indian Bread Pudding)

A rich and creamy Indian dessert. Garnish with sliced almonds or pistachios. Serve warm, at room temperature, or put in the fridge overnight.

Ingredients

  • 1 quart half-and-half
  • 2 cups white sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 loaf sliced bread, crusts removed, divided
  • oil for frying

Directions

Step 1

Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.

Step 2

Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.

Step 3

Preheat oven to 400 degrees F (200 degrees C).

Step 4

Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.

Step 5

Slice bread diagonally; layer slices in a 9×12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.

Step 6

Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

Cook’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

707Calories
26gFat
111gCarbs
12gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 707
% Daily Value *
Total Fat 26g33%
Saturated Fat 12g62%
Cholesterol 61mg20%
Sodium 498mg22%
Total Carbohydrate 111g40%
Dietary Fiber 1g5%
Total Sugars 79g
Protein 12g24%
Vitamin C 2mg3%
Calcium 352mg27%
Iron 2mg13%
Potassium 396mg8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

16 Nutella Bread Pudding

A delicious Nutella spin on classic bread pudding!

Ingredients

  • 1 teaspoon butter, or as needed
  • 6 slices bread, or more to taste
  • 1 (12 fluid ounce) can evaporated milk
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • 1 dash salt
  • 3 tablespoons melted butter
  • ⅓ cup chocolate-hazelnut spread (such as Nutella®)
  • ½ cup chopped walnuts

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter a pie dish and set aside.

Step 2

Tear bread into 1- to 2-inch pieces and place in the bottom of the prepared pie dish.

Step 3

Combine evaporated milk, white sugar, brown sugar, eggs, vanilla extract, cinnamon, and salt in a bowl. Mix well and set aside.

Step 4

Add melted butter to bread pieces in the pie dish and toss to combine.

Step 5

Melt chocolate-hazelnut spread in a microwave-safe bowl in a microwave to soften slightly, 15 to 30 seconds. Place dollops on top of bread mixture, spreading to make an even layer. Sprinkle with walnuts. Pour milk-egg mixture on top, making sure bread is completely covered.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

Cook’s Note:

You can use hazelnuts instead of walnuts, if desired.

Nutrition Facts (per serving)

337Calories
19gFat
35gCarbs
9gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 337
% Daily Value *
Total Fat 19g24%
Saturated Fat 7g34%
Cholesterol 96mg32%
Sodium 299mg13%
Total Carbohydrate 35g13%
Dietary Fiber 1g4%
Total Sugars 25g
Protein 9g18%
Vitamin C 1mg1%
Calcium 178mg14%
Iron 1mg8%
Potassium 232mg5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

17 Panettone Bread Pudding with Spiced Orange Sauce

You may make this panettone bread pudding with the light and heavenly Italian Christmas bread, and it is not only tasty but also very easy to make. The texture of panettone is comparable to that of brioche, but it is adorned with candied orange and lemon peel as well as raisins. During the holiday season, this meal is ideal since it features a delectable sauce that is created with orange liqueur. As a delicious and decadent breakfast option, or as a dessert option: serve.

Ingredients

Bread Pudding:

  • 1 (12 ounce) panettone, cubed
  • 3 large eggs, lightly beaten
  • ½ cup white sugar
  • 2 ¼ cups heavy cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon Grand Marnier or other orange-flavored liqueur
  • 1 pinch salt
  • ⅛ teaspoon freshly grated nutmeg
  • 1 ½ teaspoons finely grated lemon zest
  • 2 teaspoons finely grated orange zest
  • 2 ½ tablespoons unsalted butter, cut into bits
  • 2 tablespoons white sugar

Sauce:

  • ½ cup butter
  • 1 cup white sugar
  • ¼ cup Grand Marnier or other orange-flavored liqueur
  • 3 tablespoons water
  • ⅛ teaspoon freshly grated nutmeg
  • ⅛ teaspoon salt
  • 1 large egg

Directions

Step 1

Arrange panettone bread cubes to fit compactly into a buttered 2-quart casserole dish. Do not compress too tightly; set aside any leftover bread cubes.

Step 2

Whisk 3 eggs and 1/2 cup sugar together until sugar is dissolved and mixture becomes light yellow in color. Pour in cream, vanilla, and 1 tablespoon orange liqueur; whisk to combine. Stir in pinch of salt, 1/8 teaspoon nutmeg, lemon zest, and orange zest: pour mixture over panettone cubes in the casserole dish. Cover and refrigerate for 30 minutes.

Step 3

Preheat the oven to 350 degrees F (175 degrees C).

Step 4

Remove bread pudding from the refrigerator, uncover, and dot the top of with 2 1/2 tablespoons butter; sprinkle with 2 tablespoons of white sugar.

Step 5

Set casserole dish into a shallow pan that is 2 to 3 inches larger in diameter than the casserole dish. Set these pans onto the center rack of the preheated oven. Pour hot water into the outside pan, until it reaches a depth of 1 inch around the casserole dish, creating a water bath.

Step 6

Bake the pudding in the water bath until it is fully set and a knife inserted into the center of the pudding comes out clean, 1 to 1 1/4 hours. The water bath will help the pudding to cook evenly and maintain a light texture. Carefully remove the pudding from the water bath and cool for at least 15 minutes before serving.

Step 7

Just before serving, make the sauce by melting 1/2 cup butter in a saucepan over low heat. Stir in 1 cup sugar, 1/4 cup orange liqueur, 3 tablespoons water, 1/8 teaspoon nutmeg, and 1/8 teaspoon salt. Stir and heat over medium heat until the sugar is fully dissolved and the liquid is heated through. Remove from heat.

Step 8

In a small mixing bowl, whisk 1 egg until well beaten. While whisking the egg, slowly pour 2 tablespoons of the hot mixture into the bowl with the egg. Then, while whisking mixture vigorously, slowly pour the warmed egg mixture back into the sauce.

Step 9

Place the saucepan back over low heat, gently stirring the sauce and raising the temperature slowly to medium. Continue to stir until the sauce almost reaches a simmer, reducing the heat as necessary if the mixture threatens to boil. Continue stirring until the sauce thickens, 1 to 2 minutes. Spoon over the bread pudding and serve immediately.

Nutrition Facts (per serving)

972Calories
62gFat
97gCarbs
8gProtein
Nutrition Facts
Servings Per Recipe 6
Calories 972
% Daily Value *
Total Fat 62g79%
Saturated Fat 35g175%
Cholesterol 303mg101%
Sodium 417mg18%
Total Carbohydrate 97g35%
Dietary Fiber 2g8%
Total Sugars 76g
Protein 8g16%
Vitamin C 2mg3%
Calcium 103mg8%
Iron 2mg10%
Potassium 211mg4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

18 Budin (Puerto Rican Bread Pudding)

Budin is a traditional Puerto Rican bread pudding. This recipe was provided to me by a friend, and I thought I share it with you all.

Ingredients

  • 1 cup water
  • 2 (3 inch) cinnamon sticks
  • 15 whole cloves
  • 1 teaspoon anise seed
  • 2 cups white sugar, divided
  • 2 tablespoons water
  • 1 (1 pound) loaf day-old bread
  • 4 cups evaporated milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ teaspoon salt
  • ¼ cup butter, melted

Directions

Step 1

Bring 1 cup water to a boil in a small saucepan over high heat. Add cinnamon sticks, cloves, and anise seed. Cover and set aside to steep for 15 minutes.

Step 2

Meanwhile, combine 1/2 cup sugar and 2 tablespoons water in a saucepan over medium-high heat. Stir occasionally to dissolve sugar completely, but stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute the sugar as the caramel begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown, then pour into a 9×5-inch loaf pan. Set aside to allow caramel to harden.

Step 3

Preheat the oven to 350 degrees F (175 degrees C).

Step 4

Remove crust from day-old bread, tear bread into cubes, and place into a large mixing bowl. Strain spice tea through a fine mesh sieve to remove spices. Add to bread along with evaporated milk. Stir to evenly moisten and set aside for 10 minutes.

Step 5

While the bread mixture sits, whisk eggs in a large mixing bowl along with remaining 1 1/2 cups sugar, vanilla, salt, and melted butter. Stir in moistened bread mixture until evenly mixed. Pour into the loaf pan over the caramel.

Step 6

Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place roasting pan on oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.

Step 7

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

Step 8

Cool in the pan for about an hour, then refrigerate until cold, 2 hours more.

Step 9

When ready, invert the budin onto a serving plate. The caramel will have turned to syrup and will cover the budin like a sauce.

Nutrition Facts (per serving)

488Calories
16gFat
75gCarbs
13gProtein
Nutrition Facts
Servings Per Recipe 10
Calories 488
% Daily Value *
Total Fat 16g20%
Saturated Fat 9g43%
Cholesterol 116mg39%
Sodium 656mg29%
Total Carbohydrate 75g27%
Dietary Fiber 2g7%
Total Sugars 52g
Protein 13g26%
Vitamin C 2mg2%
Calcium 363mg28%
Iron 3mg14%
Potassium 387mg8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

19 Custard Bread Pudding

I received this custard bread pudding recipe from my husband’s aunt, who has been serving it at her restaurant for years. It’s great for people who don’t like too much bread because it has more custard than bread.

Ingredients

  • 4 slices bread
  • ¼ cup raisins, or to taste
  • ⅛ teaspoon ground cinnamon, or to taste
  • 1 quart half-and-half
  • 1 cup white sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Directions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Arrange bread in a 9×13-inch baking dish; sprinkle with raisins and cinnamon.

Step 3

Blend half-and-half, sugar, eggs, vanilla, and salt in a blender until smooth. Pour egg mixture over bread in the baking dish. Place the baking dish into a large roasting pan; fill the pan with boiling water halfway up the sides of the baking dish.

Step 4

Bake in the preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Nutrition Facts (per serving)

226Calories
11gFat
27gCarbs
5gProtein
Nutrition Facts
Servings Per Recipe 12
Calories 226
% Daily Value *
Total Fat 11g14%
Saturated Fat 6g32%
Cholesterol 92mg31%
Sodium 162mg7%
Total Carbohydrate 27g10%
Dietary Fiber 0g1%
Total Sugars 19g
Protein 5g10%
Vitamin C 1mg1%
Calcium 108mg8%
Iron 1mg4%
Potassium 162mg3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

20 Butterscotch Bread Pudding

A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.

Ingredients

  • 1 (10.75 ounce) loaf day-old bread, torn into small pieces
  • 4 cups milk
  • 2 cups brown sugar
  • ½ cup butter, melted
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 cup butterscotch chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.

In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.

Bake in preheated oven 1 hour, until nearly set. (It should have a “thigh wiggle” or wiggle as much as a well endowed thigh.) Serve warm or cold.

Nutrition Facts (per serving)

623Calories
23gFat
93gCarbs
9gProtein
Nutrition Facts
Servings Per Recipe 8
Calories 623
% Daily Value *
Total Fat 23g30%
Saturated Fat 15g75%
Cholesterol 110mg37%
Sodium 452mg20%
Total Carbohydrate 93g34%
Dietary Fiber 1g3%
Total Sugars 75g
Protein 9g19%
Vitamin C 0mg0%
Calcium 259mg20%
Iron 2mg12%
Potassium 364mg8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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