Bread Pudding with Nutmeg
Total TimePrep: 15 min. Bake: 40 min.
Loved it! The actual bread pudding is pretty similar to what I usually make but the addition of the sauce put's it over the top! I didn't change anything other than letting the bread soak up the milk/egg mixture for an hour or so before putting it in the oven, and used milk in place of part of the water in the sauce. This recipe in going into my recipe box!
So delicious! I even liked it cold. This one's a keeper based on how quick it is to make and how good it is. I didn't make the sauce either.
I made this today. I toasted the bread and used 3 eggs and baked it in a 8 inch square pan after reading other reviews. This bread pudding is really awesome. I’ve attempted bread pudding in the past with my Mom’s recipe from the 1940s. Some products weren’t as readily available to her back then. She would have loved this. My husband and I really like this an I will definitely make it again.
Excellent recipe. Quick and easy to prepare. The ingredients are those usually on hand, I used skim milk because that is what we use and the pudding set up just fine, not at all runny. Otherwise I followed the recipe just as given. I cut the butter into quarter inch pats and then cut those into quarters to combine with the milk. I included the optional raisins. I agree with many others, the vanilla sauce is not necessary. There is just the right amount of sweetness complemented by cinnamon and nutmeg. We enjoyed this with coffee or a glass of milk.
Love, love it but eat it when you make it fresh. Did not like how the sauce heated up the next day. Also I am not a huge raisin lover so I soaked the raisins in the beaten eggs for about 20 minutes to plump them up.. really makes a difference and they are much moister. If you like bread pudding, this is a keeper. Will serve again
Oh, my goodness....this is the recipe my mother and aunt used when I was growing up during the 1940"s-1950's. The only difference is that they did not make a sauce. Really, it is not needed. I often brought a serving to go with my lunch when I had my very first job at age 18. Delicious! Thanks for bringing back some wonderful memories.
My mother made this for our family and it is a true winner! Skipped the sauce and opted for whipped cream. Everyone wanted seconds! Can be made with any leftover bread but especially decadent with leftover croissant rolls! As a volunteer feild editor with Taste of Home magazine I love recipes that allow for easy customization for what we have on-hand!
Easy and guests raved.
Love this recipe. My family makes me double the recipe when I make it!
This recipe dose not need the vanilla sauce. It was so delicious and very quick to make. The only thing I did different was I toasted the bread with butter first and I added a little miracle whipped plush I baked it in a bread pan.