Cinnamon-Raisin Bread Pudding

Name: Cinnamon-Raisin Bread Pudding
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 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

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!

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

Directions

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.
Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm.

Nutrition Facts

1 slice: 337 calories, 11g fat (6g saturated fat), 133mg cholesterol, 260mg sodium, 54g carbohydrate (42g sugars, 3g fiber), 9g protein.

Originally published as Bread Pudding in Taste of Home April/May 2007

Reviews

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Average Rating:

Klkeegan

Sep 11, 2016

Was wonderful. Everyone loved it. Did not want all the egg yolks in a vanilla sauce. Served it with a whiskey sauce. Was awesome. Due to allergies, used chopped dates instead of raisins. Highly recommend it.
Home Cooker

Mar 11, 2012

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

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!
Katmom51

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.
heidisilvan

Apr 7, 2008

a very fast recipe to make.