- 6 eggs, beaten
- 6 cups milk
- 3/4 cup sugar
- 1 cup raisins
- 10 to 12 cups broken bread or rolls or doughnuts
- Combine first four ingredients in a large bowl. Blend in pieces of bread, rolls or doughnuts. Pour mixture into a 13-in. x 9-in. baking pan. Bake at 350° for 45 minutes or until set. Yield: 24 servings.
Reviews for Louisburg Cafe Bread Pudding
"Excellent recipe, everyone in my family loved it."
"Instead of mixing the bread with the milk mixture in a bowl as instructed, I placed the bread in the dish then poured the milk mixture over it. Not all of the liquid would fit, so I ended up discarding about 2 cups. I will cut down on the milk next time or use a larger dish. ThenI topped it with chopped pecans. I will definitely make this again!"
"This was delicious! I used it as a base, then added some of my mother-in-law's ingredients to make it comparable to my husband's favorite. This recipe was a lot easier. I added vanilla, cinnamon, and 1/4 c. melted butter, and 1 1/4 c. sugar."
"I made this for a funeral lunch at my church. Evidently bread pudding isn't made very often as I had a lot people tell me how much they enjoyed it. I added some vanilla and cinnamon before baking it and served it with a brown-sugar brandy sauce."
"This is very versatile because you can use whatever bread you need to use up - especially slightly stale donuts, sweet rolls, croissants, or whatever."