Raisin Date Bread Pudding

Total Time Prep: 15 min. Bake: 55 min.
Yield 12 servings
Contest Winner
Test Kitchen Approved
All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan

Ingredients

  • 4 cups whole milk
  • 5 cups cubed day-old bread
  • 1 cup sugar
  • 8 large eggs, room temperature, beaten
  • 1/2 cup butter, melted
  • 1/4 cup chopped dates
  • 1/4 cup raisins
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Dash salt
  • Dash ground nutmeg
  • Optional: Additional sugar, cinnamon and nutmeg, and whipped cream

Directions

  1. In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle with additional sugar, cinnamon and nutmeg. Bake at 350° until top is golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.

Nutrition Facts

1 piece: 290 calories, 14g fat (8g saturated fat), 173mg cholesterol, 250mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 8g protein.

All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan
Recipe Creator

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