Cinnamon-Raisin Bread Pudding Recipe
Cinnamon-Raisin Bread Pudding Recipe photo by Taste of Home

Cinnamon-Raisin Bread Pudding Recipe

Publisher Photo
Field editor Edna Hoffman of Hebron, Indiana shares this rich bread pudding recipe that goes together in minutes. There's plenty of old-fashioned cinnamon flavor...it's sure to become a favorite!
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES:2 servings
TOTAL TIME: Prep: 5 min. Bake: 35 min.
MAKES: 2 servings

Ingredients

  • 1 cup cubed cinnamon-raisin bread
  • 1 egg
  • 2/3 cup 2% milk
  • 3 tablespoons brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 1/3 cup raisins

Nutritional Facts

1 serving (1 slice) equals 337 calories, 11 g fat (6 g saturated fat), 133 mg cholesterol, 260 mg sodium, 54 g carbohydrate, 3 g fiber, 9 g protein.

Directions

  1. Place bread cubes in a greased 2-cup baking dish. In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in raisins. Pour over bread; let stand for 15 minutes or until bread is softened.
  2. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 2 servings.
Originally published as Cinnamon-Raisin Bread Pudding in Taste of Home April/May 2007, p57

Nutritional Facts

1 serving (1 slice) equals 337 calories, 11 g fat (6 g saturated fat), 133 mg cholesterol, 260 mg sodium, 54 g carbohydrate, 3 g fiber, 9 g protein.

Reviews for Cinnamon-Raisin Bread Pudding

AVERAGE RATING
   (5)
RATING DISTRIBUTION
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MY REVIEW
Reviewed Mar. 11, 2012

"Made it for 8 servings and increased ingredients accordingly. Easy and delicious. Will definietly make it again."

MY REVIEW
Reviewed Jan. 2, 2011

"I've made this recipe twice now and each time I've doubled or tripled the recipe and it still comes out perfect!"

MY REVIEW
Reviewed Feb. 27, 2010

"The first time I made this recipe, I was part of a dinner that I was taking to a sick friend. I doubled it as I wanted enough for my husband and me too. It was so good, that i made it the very next day again. I am now copying the recipe as that same friend raved about it and wanted the recipe."

MY REVIEW
Reviewed Apr. 7, 2008

"a very fast recipe to make."

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