Old Fashioned Bread Pudding

A serving of  this 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.  Adapted from: Montana Extension Nutrition Education Program's website recipes.

  • 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

   1. Preheat oven to 350 degrees F.
   2. Spread one side of bread with margarine or butter. Sprinkle with cinnamon.
   3. Cut bread into 1-inch cubes.
   4. In a medium-sized bowl, combine bread cubes, sugar, and raisins.

Bread Pudding

   5. In another bowl, blend eggs, milk, salt, and vanilla. Pour liquid over bread mixture; lightly mix.
   6. Transfer mixture to a casserole dish that has been coated with oil or sprayed with a nonstick spray.
   7. 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.
   8. 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


Casserole Dish
Casserole Dish


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