Mom's Bread Pudding Recipe
Mom's Bread Pudding
Growing up in the Philippines, our family was very conscientious about not wasting food. If we had extra white bread that was at risk for going stale, my mom would make bread pudding. I used to eat it for breakfast, but I also loved it as a dessert—it's one of the things I miss about my childhood. Luckily, I came across my mom's recipe while doing some spring cleaning, so I started making her bread pudding again.
- 7 cups cubed white bread
- 2 1/2 cups hot water
- 1/3 cup butter, melted
- 1/2 cup chopped nuts
- 1/2 can evaporated milk
- 4 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups condensed milk
- 1/2 cup raisins
- Preheat the oven to 350 degrees.
- Spray a 9x13-inch baking pan with non-stick cooking spray.
- Soak the bread in the hot water.
- Mix in the sugar, vanilla, raisins, melted butter, evaporated milk, and condensed milk.
- Allow the mixture to cool to room temperature for about 15 minutes.
- Mix in the eggs and chopped nuts.
- Pour the mixture into the baking pan.
- Bake for 45 minutes, or until a knife inserted into the center of the pudding comes out clean.
- Cool before serving.
- Substitute brown sugar for the condensed milk.
- Top with nuts before putting into the oven.
- Use any type of bread you desire.
- Instead of cooking spray, caramelize white sugar in the baking pan.
- Add any other desired spice, such as cinnamon or nutmeg.