Saturday, September 20, 2008

Bread Pudding

This recipe is so yummy. I had some left over cinnamon raisin bread and decided to try this out. I, of course, use Splenda where possible and cut back on half the sugar. Try it out, and alter it how ever...there is not right way to what you want to add/delete! It's yummy warmed up later with vanilla ice cream, as well!!

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

COOK TIME : 45 Min
READY IN : 1 Hr 15 Min
Original recipe yield 1 - 8 inch square pan

Servings: 12

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