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Custard Bread Pudding

Custard Bread Pudding
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."
8 ServingsPrep: 15 min. Bake: 50 min.

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.
© Taste of Home 2013

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Custard Bread Pudding (continued)

Nutrition 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.
© Taste of Home 2013