You are here

Custard Bread Pudding

  White bread slice 3
  Raisins 1⁄2 Cup (8 tbs)
  Boiling water 1 Cup (16 tbs) (As Needed)
  Beaten eggs 3
  Milk 3 Cup (48 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla/Rose water 1⁄2 Teaspoon
  Butter 1 Tablespoon
  Sugar 2 Tablespoon
  Ground nutmeg 1⁄2 Teaspoon

Let bread stand uncovered overnight to dry.
Cover raisins with boiling water; let stand 5 minutes.
Mix eggs, milk, 1/4 cup sugar, and vanilla or rosewater.
Place raisins in ungreased 10x6x2-inch baking dish.
Pour egg mixture over.
Spread bread slices with butter; cut each slice diagonally into 4 triangles.
Place atop egg mixture, buttered side up.
Sprinkle with mixture of 2 tablespoons sugar and nutmeg.
Set baking dish in pan on oven rack.
Pour hot water into pan to depth of 1 inch.
Bake at 350° till knife inserted half way between center and edge comes out clean, about 45 minutes.

Recipe Summary

South American
Cook Time: 
2 Minutes

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1487 Calories from Fat 457

% Daily Value*

Total Fat 50 g77.6%

Saturated Fat 25.7 g128.5%

Trans Fat 0 g

Cholesterol 734.5 mg244.8%

Sodium 836 mg34.8%

Total Carbohydrates 221 g73.8%

Dietary Fiber 5.2 g20.7%

Sugars 171 g

Protein 48 g95.4%

Vitamin A 36% Vitamin C 3.6%

Calcium 90.7% Iron 26.3%

*Based on a 2000 Calorie diet

Custard Bread Pudding Recipe