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Custard baked bread pudding recipe

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Custard baked bread pudding recipe

Ingredients

  • 2 eggs
  • 2 cups milk
  • 1 cup sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 10 slices day-old bread, crusts removed, reduce 1/2-inch cubes
  • 1 cup raisins
  • SAUCE:
  • 2/3 cup sugar
  • two tablespoons all-purpose flour
  • 1 cup water
  • 7 tablespoons butter, cubed
  • 1 teaspoon vanilla flavoring

Directions

  1. Inside a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add some bread cubes and raisins mix well. Pour right into a greased 11-in. x 7-in. baking dish. Bake at 350 for 50-an hour or until a knife placed close to the center arrives clean.
  2. Inside a saucepan, combine sugar, flour and water until smooth. Add butter. Provide a boil over medium heat prepare and stir for just two minutes. Remove in the heat stir in vanilla. Serve warm or cold over pudding. Yield: 8 servings.

Initially printed as Custard Bread Pudding in Taste of Home October/November 2000, p8

Dietary Details

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

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