Bread Pudding


Bread Pudding

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Small red ceramic bowls filled with baked bread pudding

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Recipe Data


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    Servings and Ingredients

    Serves 16
    ½ c. golden raisins
    4 tbsp. Hy-Vee unsalted butter, softened
    12 slice(s) Sara Lee cinnamon with raisins bread
    4 Hy-Vee large eggs
    2 c. Hy-Vee vitamin D milk
    1 c. Hy-Vee sugar
    2 tbsp. Hy-Vee vanilla extract
    1 tsp. Hy-Vee ground cinnamon
    1 tsp. grated orange peel


    1. Preheat oven to 400 degrees. Butter a 13-by-9-inch baking dish or 3-quart casserole dish.
    2. Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes and drain well.
    3. Meanwhile, line a baking sheet with aluminum foil. Butter both sides of each slice of bread and place on prepared baking sheet. Place in oven and toast bread on both sides, about 5 minutes per side. Cool and cut into 1/2-inch cubes.
    4. To make custard, whisk together eggs, milk, sugar, vanilla, cinnamon and orange peel.
    5. Place toasted bread cubes in prepared baking dish and sprinkle with plumped raisins. Pour custard over bread and stir gently to combine.
    6. Bake 40 minutes or until golden brown and center is set. Serve warm or cold.

    Nutrition facts


    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 65mg
    • Sodium: 90mg
    • Total Carbohydrates: 31g
    • Protein: 5g

    Daily Values

    Vitamin A 4%
    Vitamin C 0%
    Iron 4%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Holiday 2010.