Bread Pudding Recipe(Pouding de Pain)

bread puddingBread pudding is really easy to prepare and can serve as a great way to use up some unused bread that is going stale. You can substitute this for the French bread and still end up with a great dessert. This recipe is over 80 years old and when I compared it to more contemporary recipes for bread pudding, I found that it uses alot less sugar than many of today's recipes for bread pudding.


4 cups of French bread, diced
3 eggs
1 cup raisins
3 cups of milk
1 1/2 tspn pure vanilla extract
1/2 cup of sugar

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a 9 inch by 13 inch baking pan, sprinkle 1/3 of the raisins across the bottom of pan.
  3. Cover the raisins with 1/3 of the diced french bread.
  4. Repeat steps 1 and 2, until all of the bread and raisins are used.
  5. In a bowl, lightly beat the eggs.
  6. Add the milk, vanilla, and the sugar. Mix until all of the sugar has dissolved.
  7. Pour the mixture evenly over the bread and raisins.
  8. Bake for 20 to 25 minutes.
  9. Serve warm with ice cream.
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1 comment:

  1. This looks delicious, I will try it out. Thanks for the recipe.
    Hong Kong Compliance


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