Photo: Tummy-Yum Bread Pudding Recipe
Ingredients
- 1 1/2 loaves white or wheat bread (day-old bread works great)
- 1 1/2 cups whole milk
- 1 cup sugar
- 3/4 cup melted butter or margarine
- 2 tablespoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 eggs, beaten
- 16-ounce can fruit cocktail
- 8 1/4-ounce can crushed pineapple
- 1/2 cup chopped pecans
- 1/2 cup dark raisins
Directions
Preheat 350 degrees F.
Tear each slice of bread into about 5 or 6 pieces and place in a large bowl. In a separate bowl, place the milk, sugar, butter, vanilla, cinnamon, nutmeg, and eggs. Mix well, until the sugar dissolves. Add the fruit cocktail, pineapple, pecans, and raisins, and then gently fold in the torn bread, making sure it soaks up the liquid ingredients. Pour equal amounts of the mixture into 2 greased 9 by 13-inch baking pans. Bake for 40 minutes, stirring once after 15 or 20 minutes. Stirring helps rich bread pudding bake evenly. Serve cold or hot, depending on the season and your mood.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 7 reviews
By scented.mist_90...
Auckland, WY
on October 26, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Because it has so much fruit and nuts and everything in it, it was a totally guilt-free dessert!
I found I had to increase the amount of milk and liquid a lot.
By pansee_6144960
Kentwood, MI
on February 11, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is very good as a starter. I used it and developed my own recipe from it. mmmmm good!!
By missmary_5385028
New Brunswick, NJ
on April 19, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used fruit in gelatin instead of canned fruit and this recipe came out sweet and moist! Great recipe
Read all 7 reviews