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Bread pudding will rise to the top of ramekins as it bakes and may overflow. It will deflate once it's removed from oven.

Phillip Hein, Burlington, Wisconsin
Recipe by Southern Living February 2008

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Beth Dreiling Hontzas; Lisa Powell Bailey

Recipe Summary

prep:
25 mins
stand:
40 mins
bake:
35 mins
total:
1 hr 40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Place bread pieces in 6 (8-oz.) ramekins coated with cooking spray. Place ramekins on a baking sheet.

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  • Whisk together milk and next 8 ingredients until blended. Pour milk mixture over bread in ramekins; let stand 30 minutes, pressing bread to absorb mixture after 15 minutes.

  • Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes. Spoon Cherry Sauce over bread pudding.

  • Note: For testing purposes only, we used Splenda No Calorie Sweetener, Granular. Instead of ramekins, place bread pieces in a 11- x 7-inch baking dish coated with cooking spray, and proceed with recipe as directed. (No need to place on baking sheet.) Bake at 350° for 30 to 35 minutes or just until a knife inserted in center comes out clean. Let stand 10 minutes.

  • Note: Nutrition analysis includes sauce.

Nutrition Facts

306 calories; calories from fat 0%; fat 4.6g; saturated fat 2.1g; mono fat 0.9g; poly fat 0.7g; protein 12.7g; carbohydrates 51.4g; fiber 1.9g; cholesterol 8mg; iron 2.9mg; sodium 388mg; calcium 196mg.
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