Peggy'S Bread Pudding
Peggy's Bread Pudding is a comforting dessert with rich custard, sweet raisins, and tender bread, perfect for family gatherings or cozy weekend treats.
Ingredients
Instructions
- Heat the milk to scalding.
- Remove from heat and add butter and sugar.
- Cool the mixture in a sink with cold water.
- Add beaten eggs, raisins, and vanilla extract.
- Pour the mixture over the bread slices.
- Bake at 350°F for 55 minutes.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk. You can also substitute the raisins with dried cranberries or chopped nuts for a different texture. To ensure even soaking, use slightly stale bread, which absorbs the mixture better. If you're short on time, try the Bread Pudding(Microwave) method for a quicker option.
Serving Suggestions
Serve warm, drizzled with a bit of cream or a scoop of vanilla ice cream on the side for a delightful contrast. It pairs beautifully with Bonnie'S Jello Salad for a colorful dessert spread. Consider garnishing with a sprinkle of cinnamon or nutmeg for added flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm individual portions in the microwave for about 30 seconds to 1 minute, or bake in a preheated oven at 350°F until heated through. Adding a splash of milk before reheating can help maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy'S Bread Pudding contains roughly 2314 calories, with 9g protein, 122g carbohydrates, and 195g fat. It is a good source of protein (17% of the Daily Value), iron (17% of the Daily Value), and vitamin A (16% of the Daily Value). Note that it is relatively high in sodium, at 462mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the bread pudding mixture a day in advance and refrigerate it overnight. Just ensure to cover it well. When ready to bake, allow it to come to room temperature before placing it in the oven.
What type of bread works best for bread pudding?
Stale bread works best, as it absorbs the custard mixture without becoming too mushy. French bread, brioche, or challah are excellent choices due to their texture and richness.
Can I add other ingredients to the pudding?
Absolutely! Feel free to experiment by adding chocolate chips, chopped apples, or spices like nutmeg and allspice. Just keep in mind that these additions may alter the overall flavor and texture of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).