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
Raisin Date Bread Pudding
Raisin Date Bread Pudding
Prep Time
15 min
Cook Time
55 min
Yield
12 servings
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
- 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.
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