bread pudding, quick cook way!

(1 rating)
Recipe by
Brenda Welch
Hamlin, NY

Original Idea unknown, I've built upon it.

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 30 Min

Ingredients For bread pudding, quick cook way!

  • 1 pkg
    pepperidge farm raisen swhirl bread
  • 6
    eggs ( prefer brown eggs)
  • 12 oz
    whipping cream
  • 1/2 c
    sugar
  • 1 c
    raisens
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1 pkg
    candied pecans
  • 3 Tbsp
    caramel topping
  • 1/2 c
    sugar or splenda

How To Make bread pudding, quick cook way!

  • 1
    Pre heat oven for 350 Degrees, grease baking dish (I use a stone dish for this one so I don't need to grease) and open package of Bread, slice the whole loaf completely down the center cross ways.
  • 2
    Arrange bread 1/2 slices in a circular pattern building upon each other. Occassionally sprinkle raisens in between the layers building it up till it almost looks like a rose pattern. Take about 2/3 of pre-candied pecans (found in nut section in foil envelopes) smash into pieces with rolling pin and sprinkle through out the loaf when building layers up.
  • 3
    In another bowl whip eggs, cream, cinnamon, nutmeg and suger until thoroughly mixed. Occassionally I add a flavor in such as almond, to taste. Pour over bread slices and allow to soak in for approximately 1/2 hour. Pour remaining pecan pieces and drizzle caramel topping over the pieces. Place in oven uncovered.
  • 4
    Bake for 1/2 hour and serve warm. For those with a sweet tooth, add cool whip or a bit of vanilla icecream over top while warm. Serve immediately.
  • 5
    You can try different flavors like using chocolate chips and chocolate topping or maple syrup and walnuts. It's up to the cook to try other toppings. I am considering trying coconut shavings and pineapple toppings the next time!
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