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Custard Bread Pudding Recipe

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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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