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Louisburg Cafe Bread Pudding Recipe

Locals said that this is the best bread puddling ever. Owner of the Louisburg Cafe, Emily Hansen, shares her recipe.—Louisburg Cafe, Louisburg, Minnesota
TOTAL TIME: Prep: 10 min. Bake: 45 min. YIELD:24 servings

Ingredients

  • 6 eggs, beaten
  • 6 cups milk
  • 3/4 cup sugar
  • 1 cup raisins
  • 10 to 12 cups broken bread or rolls or doughnuts

Directions

  • 1. 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.

Nutritional Facts

1 piece: 137 calories, 4g fat (2g saturated fat), 62mg cholesterol, 125mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 5g protein

Reviews for Louisburg Cafe Bread Pudding

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MY REVIEW
axmorga
Reviewed Apr. 12, 2014

"My husband loves bread pudding I added a twist by using Hawaiian Sweet bread as part of my bread mixture and it just added a little more love to an already great recipe"

MY REVIEW
pattibourey
Reviewed Sep. 28, 2012

"Excellent recipe, everyone in my family loved it."

MY REVIEW
elirumbles
Reviewed Aug. 28, 2010

"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!"

MY REVIEW
catmama682002
Reviewed Mar. 2, 2010

"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."

MY REVIEW
grammajlh
Reviewed Apr. 3, 2009

"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."

MY REVIEW
Troi
Reviewed Aug. 14, 2008

"This is very versatile because you can use whatever bread you need to use up - especially slightly stale donuts, sweet rolls, croissants, or whatever."

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