Recipes - print - Cinnamon / Raisin Bread Pudding

Cinnamon / Raisin Bread Pudding - Recipe

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Generously butter a large foil pan. Lightly butter each slice of bread. Cut 3-4 slices at a time into 16-20 small cubes. Place the cubes into the foil pan. Beat eggs and sugar w/electric beater until light and frothy. Add milk and 1/2 + 1/2 and beat some more. Add vanilla + cinnamon and beat some more. Pour egg mixture over bread and refrigerate overnight.

Bake the next morning at 350° for 1 1/2 hours.

(You can also bake the pudding right after you make it. Just use a large spoon and stir it until the bread is well soaked with the egg mixture before you put it in the oven. You can also halve the recipe and bake in a 9 x 13 pan for about an hour.)

-2 Loaves Pepperidge Farm Cinnamon/Raisin Bread
-2 large eggs
-4 cups 1/2 + 1/2
-4 cups whole milk
-1 1/2 cups sugar
-1 stick salted butter at room temp.
-1 tablespoon vanilla essence
-1 dash ground cinnamon....and only 1 dash!