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LINDA Malchisky Recipe

By LINDA Malchisky

I have been experimenting with bread pudding for years, since it is my husbands favorite, and I don't have to throw out the old bread. The main ingredient that makes this recipe the best is the brown sugar instead of white sugar. This is a keeper and now my search is over. Hope you enjoy it as much as we do.

pinch tips: How to Make a Pie Shell & Lattice Top



1/2 c
raisins (if not using raisin bread)
1/2 c
water or brandy to cover
1/4 c
butter or margarine melted
8-10 slice
dry bread/ or challah or raisin bread
1 c
brown sugar ( light or dark)
1 tsp
cinnamon, ground
1/4 Tbsp
1 tsp
3 c
milk scalded

Directions Step-By-Step

cover raisins with water or brandy set aside
melt butter or margarine
break up bread and set aside
combine brown sugar and cinnamon
reserve 3 TBL of sugar for topping
pour melted butter over bread
add sugar mixture ( sugar will adhere better with butter)
lightly grease 1 1/2 qt baking dish
add 1/2 bread mixture
drain raisins and add 1/2 to bread
combine eggs, salt and vanilla beat well

add milk slowly to eggs and mix
add rest of bread and raisins
pour milk and eggs over bread mixture
let stand for 5 minutes
sprinkle reserved sugar mixture on top
bake at 325F for 45-50 minutes

About this Recipe

Course/Dish: Breads, Puddings