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Enjoy this old-fashioned bread pudding recipe as it warms your heart with memories.
Heat oven to 350°F.
Combine bread and raisins in bowl; set aside.
Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat 4-7 minutes or until butter is melted. Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake 40-50 minutes or until set in center.
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture thickens and comes to a full boil. Stir in vanilla carefully.
Spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated.
Dietary Fiber: 1g
Banana Cream Cheese Bread PuddingInstead of 4 cups (8 slices) of bread, I used a whole loaf of Challah bread from the "day old" section at the bakery (about 10 cups). I increased the amount of milk to approximately 5 cups and the amount of butter to 1/2 cup (1 stick).In a separate bowl, I blended together 4 oz. cream cheese (softened), two-three ripe bananas, and the remaining ingredients (1/2 cup sugar, 2 eggs, and 1 1/2 teaspoons vanilla--I omitted the nutmeg). I added the mixture to the softened bread, and then poured into a 9"x13" casserole dish. I baked it for 45 minutes at 350 degrees, as stated in the original recipe.Fun Tips: You can also use a bag of blueberry bagels to turn the bread pudding into a blueberry banana cream cheese treat! You can top with maple syrup to give it a breakfast flair!
I swapped chopped dried apricots for the raisins and added pecans and cinnamon. SUPER YUMMY! I usually love really sweet stuff, but I was surprised at how much I liked the more subtle sweetness of this pudding. I know the sauce would be the perfect addition, but I was short on ingredients. I just went with some maple syrup...which was a good touch of extra sweetness to finish it off. Glad I found this recipe!
i love bread puddings all kind especcialy punpkin one, but this sounds good i will make it today my husband loves it to. thank you
Wonderful!!! This is Always a request at my family get togethers!
I love bread pudding. I made a vow to my late father that I would eat none other than his; leaving me a bit skeptical on others recipe. My wife made this bread pudding and it was delicious. She has had to make it 4 times now in less than 2 weeks. I am always so ambitious to eat it that I never allow time for the sauce to accompany. The dish is almost gone before she has a chance to whip it up. Only 1 of the 4 times being made was the sauce on top and WOW it's delicious. A must have for any pastry cookbook.
What a great recipe! I teach culinary arts at Fairmont Heights High School in Capitol Heights, Maryland. My students just love this recipe and want to prepare it every class. They took the recipe home, and parents have actually called me about how good 'that recipe for bread pudding' was.
I wasn't a big bread pudding fan until I followed this recipe...the end result...Very Yummy...
I only tried the vanilla sauce, which I wanted for strawberry bread pudding I was making. Way better than anything I've ever bought, super easy, I could eat it with a spoon!
Like my mom's, but I use vanilla not nutmeg
First time making bread pudding and this was awesome. So sweet and delicious...a holiday must in my house!
It was great! I never made a bread pudding before and everyone loved it!
I love this recipe
I've made bread pudding for years, but this recipe seemed to simplify all ingredients and included a vanilla sauce I'd always wanted to try. It came out perfectly DELICIOUS! However, for the vanilla sauce I did reduce the amount of white sugar to a third, and doubled the amount of cream because I wanted more sauce and less sweetness. It is fantastic as is the bread pudding. Uncomplicated -- so easy to make!
My first time ever making or having bread pudding. It was fantastic!!We varied the recipe a bit; omitted the raisins, omitted the sauce, added 1/4 cup of brown sugar and added 1tsp of cinnamon (along with the nutmeg).Cooking time is spot on. We put it in for 40 minutes and opted for another 5-10 to make it firmer. It turned out excellent. Perfect amount of sweetness. We will definitely be making it again!
This was nice. I omitted the raisins (hate 'em) but it came out really great. I loved the purity of it- not too fancy- just yummy. I'm about to make it again- except I don't have whipping cream. I wonder if 2% milk will work....?
Absolutely EXCELLENT, I have served it several times and everyone wants the recipe. Very good.
This was really good. I made half the recipe, which was just the right amount for the three of us. I subsituted cinnamon for the nutmeg, which I personally like better. Be careful with the sauce as I did not pay close attention when reheating and it turned really thick, almost like caramel. It was still very good, but quite sticky. Will definitely make again as it was easy and delicious!
Compliments abound every time I make this bread pudding! Awesome recipe!
I used this recipe for a group of 23 women, one of which was my own mother. She got tears in her eyes and said that it tasted exactly the way her mother used to make bread pudding. That alone made this the hit of the night! However, she was not the only person to complement the recipe. I have now had requests to make it for other occasions. I did change one aspect of the process. I did not add raisins to the whole recipe. I offered stewed raisins on top of the vanilla sauce to those who opted for it. The reason for the ommision is that the head director of our auxillery does not eat raisins.
I used cinnamon raisin bagels instead of bread and raisins and it turned out great!I also made this without the sauce and let the kids have it for breakfast.
I substituted dried cranberries when I didn't have raisins.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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