University of Illinois Extension

Bread Pudding

1 16-ounce loaf French bread
4 eggs plus 2 egg yolks, beaten
1 ½ C sugar, divided
1 tsp cinnamon
½ C raisins
3 T butter, softened
¼ tsp nutmeg
3 C cold vanilla-flavored rice milk, such as Rice Dream

Preheat oven to 375º.

Coat a 13x9” baking dish with non-stick spray. Tear bread into 1” pieces and place in dish. Mix eggs, egg yolks, butter and 1 ¼ C sugar in a large bowl. Add nutmeg, cinnamon and rice milk to mixture, whisking until well-blended. Stir in raisins. Pour egg mixture over bread, patting bread and raisins gently into egg mixture to coat and prevent burning. Let stand 10 minutes so bread can absorb egg mixture.

Cover dish with foil and bake 35 minutes. Remove foil and sprinkle with reserved sugar. Bake uncovered an additional 30 to 40 minutes, until the top is golden brown and the pudding puffs. Serve warm. Top with a dollop on non-dairy topping if desired.

Nutritional Information: Servings: 8, Amount/Serving: Calories 368, Total Fat 15g, Sat. Fat 5g, Cholesterol 156mg, Sodium 485mg, Total carbohydrates 45g, Sugars 14g, Dietary Fiber 3g, Protein 12g, Calcium 170mg, Vitamin D 48 IU.