Recipe courtesy of Gina Neely and Pat Neely
Episode: Fill 'Em Up
Total:
1 hr 30 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
1 hr 30 min
Active:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F.

In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.

Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.

Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

IDEAS YOU'LL LOVE

Fancy Bread Pudding

Recipe courtesy of Ree Drummond

Panettone Bread Pudding

Recipe courtesy of Ina Garten

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Croissant Bread Pudding

Recipe courtesy of Ina Garten

Rice Pudding with Vanilla Bean, Orange and Rum

Recipe courtesy of Giada De Laurentiis

Brownie Pudding

Recipe courtesy of Ina Garten

Plain and Perfect Bread Pudding

Recipe courtesy of Ree Drummond

Mexican Chocolate Bread Pudding

Recipe courtesy of Marcela Valladolid

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking