There’s a lot of taste in these falafels! They’ll be adored by your family! Add yogurt sauce, then wrap in tortilla. Include extra garnishes like tomatoes, lettuce, and shredded cheddar cheese.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch pudding |
Ingredients
- 4 slices bread
- ¼ cup raisins, or to taste
- ⅛ teaspoon ground cinnamon, or to taste
- 1 quart half-and-half
- 1 cup white sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Arrange bread in a 9×13-inch baking dish; sprinkle with raisins and cinnamon.
- Blend half-and-half, sugar, eggs, vanilla, and salt in a blender until smooth. Pour egg mixture over bread in the baking dish. Place the baking dish into a large roasting pan; fill the pan with boiling water halfway up the sides of the baking dish.
- Bake in the preheated oven until set, about 1 1/2 hours. Serve warm or cold.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 162 mg |
| Sugars | 19 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
It was good. I mixed almond extract with vanilla to make it. However, when I got to the baking part.. “pour boiling water in the pan”? I could have used that warning to boil water.
Love this recipe! For an even more vanilla aroma, I sprinkle a small amount of Vanilla sugar before popping in the oven. Because I use sultanas, we prefer about half the sugar – 1 cup is too much. An extra piece of bread and an additional egg makes it just right for us – it gives you a thicker custard and not runny. Also, the boys love a drizzle of thickened cream at the end. Allow it to cool before dishing up – tastes even better, if you can wait! This dessert always gets 2-3 helpings per person! Delicious!
I’m 75 years old. Have never been able to replicate my mothers bread pudding which we would eat cold. Finally did with this recipe. Oh my gosh. So wonderful and custardly. I used more bread @6 slices and used an 8×8, 1/2 c raisins and 1/4 tsp of Ceylon cinnamon plus a little extra. Made sure every piece of bread had some cinnamon on it. It came out perfect. Not runny at all – just like mom use to make. Thank you
Made it as given in recipe. Awesome my husband loves it! It is a keeper for sure.
Absolutely delicious! A lot of bread pudding recipes come out so dry and this one was nice and custard-y, yum! I used fresh, soft homemade bread and tore it into pieces. The only thing different I might do next time is to add a little nutmeg. I was very glad I doubled the recipe, kids loved it too.
It has a soft yet solid texture. Other recipes seem to get overdone and end up too firm for my liking. The sauce is a must and I make some home made whipped cream or sometimes I will also add some vanilla ice cream along with the vanilla sauce and whipped cream. Yum!
My Mom made a similar bread pudding recipe when I was young. I’m so glad I found this recipe because it was one of my favorite desserts. She also added coconut and some nutmeg to her recipe.
I loved this. I added some orange extract and butter extract. I also used dinner rolls.
This is absolutely the BEST recipe for Beead Pudding. I make this at least every other month for my sister and I and it turns out perfect every time! Such an abundance of custardy flavor. We just love it!! Thank you!
I didn’t have raisins so I used coconut. Added organic maple syrup. Yum.
I halved the recipe but added a little more bread in an 8×8 pan it cooked up perfectly and was delicious uh oh, since my review I have made it twice more . Very good!
It was a great comfort food right out of the oven. I used loaf bread and will probably tear it in pieces up next time. I also added peach chunks rather than raisins. I also ended up cooking it for an additional 30 mins, so total of 2 hours.
Very good recipe. I was looking for a bread pudding with lots of custard like my grandmother and mother made. Unfortunately, I didn’t think four slices of bread was enough and added two slices – wrong move! I substituted crasins for the raisins and only used 1/2 cup of sugar. Except for too much bread soaking up a lot of the desired custard, it was very good.
This is a fantastic recipe as it creates a lot of the custard type pudding which I love! On this recipe I did add more bread so that it wouldn’t be soupy. I actually used brioche bread and it turned out wonderfully! I think using a sweet type of bread actually enhances the flavor. I am also a huge raisin and cinnamon lover so I added quite a bit more based on my personal taste
It is just how my mother use to make it!
Amazing!
We have been making this bread pudding for many years with a little variation. First we use a French day old Baggott , and cut it up about 1/2 in size slices, (around 8-10) Then my grandfather would butter the bread slices on 1 side. he would sprinkle cinnamon over the bread butter side. We love cinnamon!! then add our raisins and very slowly pour over the liquid – and it is perfect every single time xo xo
Love this recipe, whole family asked for it often. Simple to make. I make no changes at all to it.
Most reviews suggested little to no change so for my first attempt I stayed true to recipe aside from using 3 day old challah bread cubed, a tad of extra raisins and cinnamon, and since I had. I half and half I used 1/2qt of heavy cream combined with 1/2qt of whole milk. This is probably one of the best desserts I’ve found on this site to date. The whipped custard may look too liquidy in the bread pudding but the consistency definitely was on point. And this recipe is not too sweet either. Just trust it and try it!!
The custard base and baking method are spot-on, and that part I follow. I use almost a full loaf of bread, usually homemade. I butter a 9×13 glass pan, loosely pile in about half the bread cubes, sprinkle on raisins (or dried cranberries or granny smith apple pieces), add more bread, then raisins, then the last of the bread. The pan will be filled pretty close to the top. I pour on the custard, then gently tap the top with my fingers, so all the bread is soaked (similar to soaking french toast). You don’t want to mash it down, just make sure all the bread at the top, which initially floats, gets the custard. The pudding bakes up firm for me, not wet like the photo, and the custard is all thru the bake, not just at the bottom. I place the glass dish inside a larger, aluminum pan and fill that halfway with water. You will get different results depending on the type of bread, how much bread, and add-ins. (Apples will yield a slightly wetter custard, and is wonderful with a rum sauce.) I’ve used cinnamon buns, homemade white bread, challah, etc, and they all come out delicious, just different.
This recipe is outstanding! I used 12 pieces of sliced brioche bread. I removed the crusted, quartered each slice, and layered them in the pan. I poured the liquid mixture over the bread. The consistency was a perfect bread custard.