Raisin Bread Pudding

Raisin Bread Pudding

Category: Desserts




    • Preheat your oven to 350 degrees.

    • Cut slices of bread into cubes and put into a bowl.

    • Melt your I Can’t Believe It’s Not Butter!® and pour it over your bread pcs.

    • Sprinkle in your raisins.

    • In a separate bowl whisk together your eggs, milk, sugar, cinnamon and vanilla.

    • Pour this over your buttered bread pcs. and very gently stir together so each piece of bread is coated.

    • Spray non stick spray into an 8×8 pan and pour in your bread pudding mixture.

    • Bake at 350 degrees for approx.. 45 minutes or until top is golden brown and egg is no longer runny.

    • Glaze

    • In a small pan over medium heat on your stovetop add your I Can’t Believe It’s Not Butter!® until it melts.

    • Add your rum, sugar and vanilla.

    • Bring to a boil so sugar dissolves, stirring consistently to avoid burning.

    • Turn off heat and remove pan from burner. Stir in pecans if you want a thinner glaze, stop at this step.

    • If you want to thicken your glaze, sprinkle in your powdered sugar in small amounts while whisking consistently to avoid lumps.

    • Can add a few more tbsp. of powdered sugar to achieve the desired thickness.

    • Stir in pecans.

    • Allow bread pudding to cool in order to cut a clean slice.

    • Pour over glaze over each slice of raisin bread pudding and serve.

    Read Nutritional Facts

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