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Custard Bread Pudding Recipe

Served warm and drizzled with sauce, this dessert has down-home appeal, says Barbara Little of Bedford, Indiana. "It's a soft custard-like bread pudding."

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Custard Bread Pudding Recipe

Prep: 15 min. Bake: 50 min.

Yield: 8 Servings

15 50 65

Ingredients

2 eggs
2 cups milk
1 cup sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon
10 slices day-old bread, crusts removed, cut into 1/2-inch cubes
1 cup raisins
SAUCE:
2/3 cup sugar
2 tablespoons all-purpose flour
1 cup water
7 tablespoons butter, cubed
1 teaspoon vanilla extract

Directions

In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11-in. x 7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 421 calories, 15 g fat (9 g saturated fat), 92 mg cholesterol, 245 mg sodium, 68 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Custard Bread Pudding in Taste of Home October/November 2000, p8

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Custard Bread Pudding

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Reviewed on Aug. 07, 2012 by BakinGymnast

I added a teaspoon of vanilla, and substituted cinnamon raisin bread for the regular bread, then reduced the raisins and left out the cinnamon. Everyone liked it. Didn't really taste much like custard though...just a pretty good bread pudding.