Saturday, March 9, 2013 | By: Rita Hutcheson-Cobbs

Rita's Rockin' Awesome Bread Pudding Recipe

 What do you do with a loaf of bread that needs to be used, a stack of eggs that have just mass produced from the chicken coop, and...well, some much taste sweetness from the pantry?! You make bread pudding! Although this recipe isn't gluten-free, you certainly can substitute the bread for such. I plan on getting a loaf or making my own. Earth Fare is a grocer in a nearby town that I get my gluten-free bread and buns from since I have a very sensitive allergy. However, let's move on...this was fantastic according to my family...a warm dessert for a late chilly night...

A dessert that I will make again very soon...
no nuts, no added butter...

Full of raisins too...

Rita's Rockin Awesome Bread Pudding Recipe

1 loaf of your favorite bread, diced
1 cup of raisins
10 eggs, beaten
2/3 cups of sugar
2/3 cups of Splenda brown sugar + 2 tablespoons
1 teaspoon real vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger

Place the diced bread into a large bowl.
In a separate bowl, beat the eggs.
Add the vanilla and sugars minus the 2 tablespoons together with the eggs.
Pour the egg mixture over the bread.
Add the raisins.
Massage the mixture into the bread with your hands.
Pour the mixture into a glass baking dish sprayed with cooking spray.
In a small mixing bowl,
mix the spices together with the 2 tablespoons brown sugar.
Sprinkle the sweetened seasoning mixture over the bread pudding.
Place the dish into a cold oven.
Bake at 450 degrees for 30 minutes or until the egg mixture is thoroughly done.

Serve warm. Add ice cream or vanilla yogurt to the top if you wish...
Just another recipe from my makeshift kitchen lol...

Hugs, Rita


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