Bread Pudding

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This bread pudding recipe appears courtesy of Thee Pitts Again in Glendale, AZ. Watch a review of this restaurant from Check, Please! Arizona.

Yield: 30 servings

Ingredients

  • 24 eggs
  • 4 cups sugar
  • 2 tablespoons vanilla
  • 2 tablespoons salt
  • 10 cups milk
  • 10 cups bread
  • 2 tablespoons cinnamon
  • 2 cups raisins

Directions

  1. Preheat oven to 350 degrees
  2. If you use frozen bread, chop up with a knife. Otherwise, pull apart in small pieces. Add cinnamon to bread. Toss to coat the bread with cinnamon. Set cinnamon bread aside.
  3. Beat eggs and milk together. Add salt and sugar and blend. Add the mixture to bread. This will go in a 2 inch deep Shaffer pan.
  4. Sprinkle raisins in and lightly push them down into the pudding mixture.
  5. Set pudding pan mixture in a pan just slightly larger. Add water to the larger pan until it hits the bottom of the pudding pan.
  6. Bake for 70 minutes, turning the dish so the back is facing the front and the front is facing the back at 35 minutes.
  7. Poke with a toothpick. If the toothpick comes out clean, the bread pudding is done.
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