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“New” Old-Fashioned Bread Pudding

This twist on a classic dessert bakes in the time it takes to eat dinner and clear the table. Pop it into the oven while dinner is going on to bake in time for dessert. Simple and easy to make, sweet enough to be the perfect ending to any meal.

7 cups (about 7 ounces) French bread, cut into 1-inch pieces
3 cups Best Choice® Crunchy Granola Raisin Bran cereal
3/4 cup Best Choice® sugar
1/2 cup Best Choice® flaked coconut
1/2 cup Best Choice® chopped pecans
1/2 tsp Best Choice® ground cinnamon
3 cups Best Choice® milk
2 Best Choice® eggs, beaten
1 teaspoon Best Choice® vanilla extract
Prepared caramel ice cream topping, warmed, optional

Lightly grease 2-quart or 11 x 7 x 2-inch baking dish. Combine bread, cereal, sugar, coconut, pecans and cinnamon. Place in prepared baking dish. Combine milk, eggs and vanilla extract. Pour over bread mixture; let stand 20 minutes, stirring occasionally. Heat oven to 350°F. (Before baking cover any raisins showing with bread mixture to prevent burning.) Bake 35 to 40 minutes or until top is browned. Let cool 5 minutes. Serve with caramel topping. 8 servings.


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