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rose mary's bread pudding

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

My mother use to make bread pudding from left over biscuits from breakfast. With such a large family nothing was ever thrown away. So I made this recipe from left over Hot Dog and Hamburger buns, & some whole wheat buns, to add a little extra fiber to the diet, I also added chopped apples with the skin on to add additional fiber. I have also made this recipe with splenda regular or brown sugar blend. The chocolate chips are optional & so is the sauce, it is good either way. I cooked it in my 12 inch Cast Iron Skillet so I could serve wedges instead of squares. It is a simple yet great recipe.

(2 ratings)
yield 10 to 12 or more
prep time 35 Min
cook time 55 Min
method Bake

Ingredients For rose mary's bread pudding

  • 5 lg
    eggs, room temperature
  • 1 c
    splenda brown sugar blend(packed) or regular
  • 1 pkg
    mini semi sweet chocolate chips, (optional)
  • 4 c
    whole milk
  • 1 c
    heavy whipping cream
  • 5 Tbsp
    rum, bourbon or grand marnier
  • 1 c
    raisins, more if you like
  • 2 lg
    apples, chopped fine or grated
  • 1 stick
    butter, melted
  • 1 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/4 tsp
    allspice
  • 1 c
    chopped nuts, optional
  • pinch of salt
  • 1 lg
    loaf vienna bread, cut or torn into 1 inch pieces
  • BUTTER SAUCE
  • 1 c
    butter, softened (2 sticks)
  • 2 c
    sugar
  • 1 lg
    egg yolk beaten
  • 1/2 c
    evaporated milk
  • 2 Tbsp
    corn starch
  • 1 c
    whole milk
  • 2 tsp
    butter flavor extract, or vanilla extract

How To Make rose mary's bread pudding

  • 1
    Add raisins to small bowl and pour pour rum,bourbon or grand Marnier, over raisins. Cover with paper towel and microwave for 2-3 minutes. Remove, from microwave and allow to steep while covered till raisins are plump, about 8 to 10 minutes.
  • 2
    PREHEAT OVEN TO 350 DEGREES F.Lightly grease the cast iron skillet, or 9X13X2 inch casserole dish,or use cooking spray, and set aside till needed.
  • 3
    Combine the bread cubes with the mini chocolate chips,add the steeped raisins along with what ever liquid remains, chopped or grated apples & set aside.
  • 4
    In a large bowl beat eggs with whisk, stir in whole milk, heavy whipping cream, butter,brown sugar, salt & spices. Mix well. Pour over bread cubes mixture. Stir to mix well. Allow to set for at least 30 minutes until most of liquid has been absorbed. Pour into prepared skillet or dish. Sprinkle with nuts. Bake uncovered for 55 minutes to an hour, or until knife inserted in center comes out clean. Serve with butter Sauce if desired, or drizzle with caramel syrup.
  • 5
    BUTTER SAUCE: To make the butter sauce, cream together butter and sugar. Add egg yolk, and evaporated milk. Cook in a double boiler. Mix cornstarch with 1 cup milk, mix well, and pour into cooked mixture. Cook until thickened. Remove from heat, and add 2 teaspoons of butter extract or vanilla, then serve over bread pudding. Top with whipped cream if desired and garnish with a cherry half.
  • 6
    I gave you my original recipe, but this time I used stale hot dog and hamburger buns with whole wheat rolls. I always learned to be creative and recreate when it came to food, because we could not afford to throw any away, with 13 people in our family.
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