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Recipe courtesy of Jennifer Pearson
Uncommonly Good Bread Pudding
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 603
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 2 g
- Sugar
- 58 g
- Protein
- 11 g
- Cholesterol
- 166 mg
- Sodium
- 260 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 603
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 2 g
- Sugar
- 58 g
- Protein
- 11 g
- Cholesterol
- 166 mg
- Sodium
- 260 mg
Ingredients
Directions
- Preheat oven to 350 degrees F. Cream eggs and sugar together. Add milk and vanilla and mix well. Add Texas Toast. Let bread soak in liquid mixture until very soft. Press until all bread is soaked in the liquid mixture. Add butter and mix well.
- Pour into a well-oiled 8 by 8-inch baking pan. Bake for 45 minutes to 1 hour. Mixture will rise like a souffle. When golden brown, remove from oven and let rest for 15 minutes before serving.
