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Back in 13th-century England, bread pudding was called poor man's pudding. Leftover bread was simply soaked in water, then seasoned with sugar and spices. Todays version features eggs, milk and butter.—Evette Rios, Westfield, Massachusetts
Nutritional Facts 1 serving (1 each) equals 220 calories, 6 g fat (3 g saturated fat), 55 mg cholesterol, 290 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Bread Pudding in Reminisce January/February 1995, p49
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Reviewed on Dec. 30, 2012 by BooBooMaggie
Easy to make. I added some fresh ground nutmeg. It smells wonderful. Taste if great warm or cold. My husband loved it.
Reviewed on Dec. 20, 2011 by scotttrish
My husband loved it! Said it tasted like his Mom used to make.
Reviewed on Nov. 07, 2011 by brougher
most excellent! I used cinnamon raisin energy bars and it was unbelievably delicious!
Reviewed on Jan. 17, 2010 by sooyaree
The bread pudding is marvellous! I made it when my husband's friends came over, and everyone told me it's really good! :D
Reviewed on Sep. 15, 2009 by kity910
Reviewed on Sep. 06, 2009 by gelo
Changed: used One can Evaporated milk, one can condensed milk, 16 oz of heavy whipping cream.And only used one cup of sugar.Use Old day French bread broken in chuncks
Changed: used One can Evaporated milk, one can condensed milk, 16 oz of heavy whipping cream.
And only used one cup of sugar.
Use Old day French bread broken in chuncks
Reviewed on Apr. 30, 2009 by patykak61
I'm going to serve this recipe in my restaurant. Thank you
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