Ingredients
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1
-
4
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3
-
2
-
2
-
1
-
3
-
-
-
-
-
-
-
-
Directions
Bread Pudding with Raisins,This is my favorite bread pudding recipe. It always turns out great! Some reviewers have stated that the type of bread or size of baking dish is not specified. That is on purpose and is the beauty of this recipe! You can use any kind of bread you have on hand. You can use various sized pans for this recipe, depending on how thick you want the finished pudding to be. I’ve used a large square casserole dish, or a lasagna pan at times. The baking time may vary depending on the size of the dish you use, so adjust accordingly. Store leftovers covered in the refrigerator. Cold bread pudding is great for breakfast!,I’m a nanny and this was a super kid friendly recipe. The kids (ages 2 & 5) had fun taking the crusts off the bread to feed to the birds then added all the ingredients. We cut the sugar to 1 1/2 cups and we added unsweetened coconut and mini chocolate chips (about 3/4 cup each) then sprinkled cinnamon on top. Didn’t have any butter in the house so we used a coconut oil spray for the pan. We used a 9 x 9 pan and a 4 x 8 pan and they came out WONDERFUL! The coconut was a great addition.
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Steps
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1
Done
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Tear Bread Into Tiny Pieces in a Large Bowl. |
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2
Done
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Add the Milk, Eggs, Vanilla, Sugar, and Raisins and Mix Well. |
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3
Done
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Let the Mixture Sit For a Little While, So the Milk Is Absorbed. |
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4
Done
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Grease Your Baking Dish Will All 3 Tablespoons of the Butter. You Will Have Large Pieces of Butter in the Pan, That Is Ok. |
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5
Done
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Pour the Pudding Into the Greased Pan and Bake at 350 Deg. F. For One Hour or Until Firm and Brown on the Edges. |
