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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From a Panera restaurant recipe card. It says this all-time favorite is a great way to use leftover sourdough, French, Honey Wheat, or Cinnamon Raisin bread. Everyone loves it for dessert, but you might also enjoy serving bread pudding for brunch! I have made this and used craisins. You can use any dried chopped fruit. It's great. Ingredients:
4 -5 cups bread, day old cut into 1-inch pieces |
2/3 cup raisins or 2/3 cup craisins |
5 eggs (i used 4) |
1/2 cup sugar |
3 1/2 cups milk |
1/4 teaspoon nutmeg (i used cinnamon) |
1 1/2 teaspoons vanilla |
2 tablespoons butter |
Directions:
1. Preheat oven to 325 degrees F. and butter a 2 quart baking dish.
2. Place the bread pieces in a large, shallow bowl and pour the milk over them, making sure that all the bread is moistened.
3. Allow this to sit for up to 1 hour (the longer you soak the bread, the more tender the pudding will be.)
4. Meanwhile, in another bowl, beat the eggs well, then add the sugar and beat again until well mixed.
5. Add nutmeg (and/or cinnamon) and vanilla and mix again.
6. Pour this mixture over the bread and milk mixture, then add the chopped dried fruit like raisins or craisins and toss well.
7. Pour the pudding into the baking dish, dot with butter and bake for 45-60 minutes, or until it is set in the middle and browned on top.
8. Serve with a dollop of whipped cream or pour half and half over each portion.
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