TMB studio
Raisin Date Bread Pudding
TOTAL TIME: Prep: 15 min. Bake: 55 min.
YIELD: 12 servings.
All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
Ingredients
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4 cups whole milk
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5 cups cubed day-old bread
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1 cup sugar
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8 large eggs, room temperature, beaten
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1/2 cup butter, melted
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1/4 cup chopped dates
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1/4 cup raisins
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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Dash salt
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Dash ground nutmeg
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Optional: Additional sugar, cinnamon and nutmeg, and whipped cream
Directions
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1.
In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle with additional sugar, cinnamon and nutmeg. Bake at 350° until top is golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.
Nutrition Facts
1 piece: 290 calories, 14g fat (8g saturated fat), 173mg cholesterol, 250mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 8g protein.
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