My Spouse-Wooingly-Good Bread Pudding Recipe

Updated on July 21, 2017
Cinnamon swirl raisin bread pudding
Cinnamon swirl raisin bread pudding

This recipe was passed down to me from my mom, and it became quite useful in wooing my spouse. She loves this dessert, and I typically serve up the treat when I have fallen out of her good graces. Wins her heart every time! What can I say? She has a sweet tooth!

My mother usually uses hard dough bread for a tighter or firmer baked pudding; I use sandwich bread as a base layer to get a slightly-soggy French toast texture and the cinnamon-swirl top layer for an attractive look. Whereas, my mother likes hers plain or with raisins and a rich sprinkle of nutmeg over the top. With that example, you can see that the type of bread used is based on your preference. And let's say you have a particular type of bread that soaks up the liquid mixture, you can always make more to satisfy the absorbency of the bread or to expand the size of your pudding. Hence it is very easy to expand or reduce the size of the pudding you wish to make. The rum is optional but it does the purpose of cutting the eggy taste and smell. Another optional suggestion is to soak the raisins in prune wine or another fruit wine to give your pudding an extra burst of flavor.

Cook Time

Prep time: 20 min
Cook time: 45 min
Ready in: 1 hour 5 min
Yields: As many as you would like to feed.

Ingredients

  • 1 loaf cinnamon swirl raisin bead, chopped into squares
  • 1 loaf sandwich bread white/wheat, chopped into squares
  • 3 eggs, whisked
  • 4 cups milk
  • pinch salt
  • 1 cup sugar
  • 1/2 cup raisin
  • 1 teaspoon nutmeg, grated
  • 1 table spoon rum
  • 1/2 table spoon vanilla
  1. Sweeten the milk, add salt, vanilla, rum, and nutmeg to the mixture, and then add beaten eggs. It should taste like egg nog. Adjust sweetness and flavor to your palate.
  2. Grease the baking tin/glassware a 10×14×2inch.
  3. Arrange sandwich bread squares in rows accross the tin, add raisin, pour liquid mixture over top; add another layer, repeat until the last bread layer (Use Cinnamon Swirl Raisin Bread for last layer) then add the rest of the liquid mixture and cover with foil paper.
  4. Bake at 350 degrees Fahrenheit for about an hour until golden brown.
  5. Insert a knife in the pudding if the knife comes out clean then it's done.

Serve hot or chilled. Also whipped cream, ice cream, syrups, cream cheese, icing, nuts or other toppings will complement this dessert well. I suspect glazed peaches would also be an excellent combination.

Bôn Appetit!

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    Comments

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      • Angelo Grant profile imageAUTHOR

        Angelo 

        17 months ago from New Castle, DE

        It really is, my wife loves me more everytime I make it for her

      • CatherineGiordano profile image

        Catherine Giordano 

        17 months ago from Orlando Florida

        Looks yummy!

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