Posted April 11, 2013 by Cooper Point Journal in Campus Life

Recipe: Bread Pudding


7 slices bread (cinnamon swirl bread is great) – crusts removed

2 tablespoons butter, melted

3 eggs, beaten

2 cups milk

1/2 cup raw sugar

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/8 teaspoon ground nutmeg

apple or pear (optional)

brown sugar (optional)


Preheat oven to 350 degrees F

Break or cut bread into small pieces into an 8 inch square baking pan.  Drizzle melted butter over bread.

In a medium bowl, combine eggs, milk, sugar, cinnamon, and vanilla.  Beat until well mixed.  Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Dust with the nutmeg.

Bake for 45 minutes, or until the top springs back when lightly tapped.

Optional:  After the first 15 minutes, top bread with thinly sliced apple or pear in pinwheel design, and sprinkle with a little brown sugar.

By Ray Still