Bread Pudding

A traditional comfort food, bread pudding was created to use stale bread. By adding real milk, butter, cinnamon and sugar, it becomes a luxurious dessert.
Cuisine: American
Course: Brunch, Desserts, Party Perfect
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Prep Time 15 minutes
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Total Time 1 hour
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Servings 12


  • 4 cup scalded Prairie Farms milk
  • 1/2 cup Prairie Farms butter melted and cooled
  • 2 Tbsp Prairie Farms butter
  • 5 cup day-old bread cubes
  • 1 cup white sugar
  • 1/2 tsp. salt
  • 4 eggs beaten
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 cup raisins optional
  • 1/2 cup white sugar
  • 1/2 Tbsp cornstarch
  • 1 cup hot water
  • 3 Tbsp lemon juice
  • 1 Tbsp lemon zest


  • Preheat oven to 350°F/175°C
  • Spray an 8" by 11" inch casserole with nonstick spray.
  • In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon and nutmeg. Mix in raisins, if desired.
  • In another bowl, blend milk, melted butter and eggs.
  • Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
  • Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath.
  • Bake for 45 minutes.
  • Sauce: In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching.
  • Serve with bread pudding.

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