Bread Pudding
"A serving of Old Fashioned Bread Pudding is a delicious way to add whole grain breads to your meals! Buttering each slice of bread and sprinkling it with cinnamon before cutting it into cubes makes every bite especially tasty!"
- Alice Henneman, UNL Extension in Lancaster County

5 slices whole wheat bread

2 tablespoons margarine or butter

1/4 teaspoon cinnamon

1/3 cup sugar, white or brown

1/2 cup raisins

3 eggs

2 cups nonfat liquid milk

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Spread one side of bread with margarine or butter. Sprinkle with cinnamon.

Cut bread into 1-inch cubes.

In a medium-sized bowl, combine bread cubes, sugar, and raisins.

In another bowl, blend eggs, milk, salt, and vanilla. Pour liquid over bread mixture; lightly mix.

Transfer mixture to a casserole dish that has been coated with oil or sprayed with a nonstick spray.

Bake uncovered for 50 to 60 minutes or until the center of the mixture reaches 160 degrees F when measured with a food thermometer. At this temperature, a metal knife inserted near the center of the pudding comes out clean.

Serve warm or cold. Do not let bread pudding set at room temperature over 2 hours total time. Eat within 3 to 4 days.

Serving Size: 1/2 cup
Yield: 6 servings

Source: Adapted from Montana Extension Nutrition Education Program, Website Recipes, Montana State University Extension Service

New-Fangled, Old-Fashioned Bread Puddings
New-Fangled, Old-Fashioned Bread Puddings


Bread Pudding
Bread Pudding

Bread Pudding Mix
Bread Pudding Mix


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