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Bread pudding

4
Points®
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
Because you pick the flavor of spreadable fruit that you use, this recipe can really be a template for many variations. Some obvious choices that work well with raisin bread include apricot, orange marmalade, or concord grape, though any berry also would be delicious. Also fruit butter like apple butter would be a homerun here. This pudding can also be cooled to room temperature for a custard-like consistency or served cold. Complement with fresh berries and a cup of herbal tea.

Ingredients

Raisin bread

2 slice(s), crusts removed

Spreadable fruit

2 tsp

Instant nonfat dry milk

⅔ cup(s)

Water

2 cup(s), boiling

Egg

2 large egg(s)

Vanilla extract

½ tsp

Sugar

1 Tbsp

Ground cinnamon

⅛ tsp, or to taste

Ground nutmeg

⅛ tsp, or to taste

Instructions

  1. Preheat oven to 350ºF (180ºC). Coat a 4-cup capacity ovenproof baking dish with cooking spray.
  2. Spread bread with jelly and cut into squares. Layer into dish.
  3. Combine milk powder, boiling water, eggs, sugar and vanilla extract. Pour over bread and sprinkle with cinnamon and nutmeg.
  4. Place baking dish in a larger baking dish. Fill larger baking dish with boiling water, halfway up the side of the bread pudding dish.
  5. Bake for 1 hour or until set. Brown under broiler if desired. Serve hot.

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