Custard Bread Pudding Recipe

4.5 3 6
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Custard Bread Pudding Recipe

Read Reviews
4.5 3 6
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 11x7-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.
Originally published as Custard Bread Pudding in Taste of Home October/November 2000, p8

Nutritional Facts

1 each: 421 calories, 15g fat (9g saturated fat), 92mg cholesterol, 245mg sodium, 68g carbohydrate (56g sugars, 1g fiber), 6g protein.

  • 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
  1. In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11x7-in. baking dish. Bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
  2. 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.
Originally published as Custard Bread Pudding in Taste of Home October/November 2000, p8

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BakinGymnast User ID: 5767825 25823
Reviewed Aug. 7, 2012

"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."

MY REVIEW
Santa O'Neill User ID: 4406277 42026
Reviewed Jun. 13, 2012

"Made this for a dominoes night. Everyone loved it. Will make it again,"

MY REVIEW
gjburkh User ID: 4418576 28649
Reviewed Aug. 8, 2010

"very easy to make

love it"

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