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Bread Pudding
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Rating: 4.0/5 (53 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: English
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 803
% Daily Value**
Total Fat 33g
Saturated Fat 18g
Unsaturated Fat 2g
Cholesterol 290mg
Sodium 300mg
Total Carbohydrate 104g
Dietary Fiber 1g
Sugars 70g
Protein 21g
Vitamin A  20%Vitamin C  0%
Calcium  39%Iron  18%
Potassium  15%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bread Pudding

Recipe Tags: Pudding Recipes

Date Added: October 04, 2016
Wonderful family recipe that I got from my mother.


16 oz White Bread loaf, (left out for a day)
6 Eggs well-beaten in large mixing bowl
6 cups Milk 2%
1 1/2 cups Sugar regular granulated
1/2 cup Butter , melted
1/4 cup Rum of your choice
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 cup Dried Cranberry raisins and/or
1/4 cup Chocolate Chips
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1. Grease 9 X 13 baking panTear bread into 1 inch pieces into panAdd raisins or cranberries, tossAdd chocolate chips, tossAdd sugar, milk, rum, melted butter, and spices to eggs.

2. Beat until well-blendedPour mixture over bread, making sure raisins and chips are not on top, as they will scorch in baking.

3. Soak bread thoroughly with milk mixture (press down on the surface, with the back of a big spoon, to assure the bread is soaked through).

4. Line oven with foil as liquids may overflow during baking.

5. Bake at 350 for 1 hour 10 minutes, it will deflate a bit upon removal from oven if serving cold or storing, wait till it cools before covering tightly and putting in fridge.

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Dietary Notes:
This recipe is high in Vitamin A with 20% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Sulfites, Natural Sweeteners, Alcohol allergies.
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