Bread Pudding, Quick cook way!

Bread Pudding, Quick Cook Way! Recipe

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Brenda Welch

By
@BrenWelch

Original Idea unknown, I've built upon it.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
1 Hr
Cook:
30 Min

Ingredients

  • 1 pkg
    pepperidge farm raisen swhirl bread
  • 6
    eggs ( prefer brown eggs)
  • 12 oz
    whipping cream
  • 1/2 c
    sugar
  • 1 c
    raisens
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1 pkg
    candied pecans
  • 3 Tbsp
    caramel topping
  • 1/2 c
    sugar or splenda

How to Make Bread Pudding, Quick cook way!

Step-by-Step

  1. Pre heat oven for 350 Degrees, grease baking dish (I use a stone dish for this one so I don't need to grease) and open package of Bread, slice the whole loaf completely down the center cross ways.
  2. Arrange bread 1/2 slices in a circular pattern building upon each other. Occassionally sprinkle raisens in between the layers building it up till it almost looks like a rose pattern. Take about 2/3 of pre-candied pecans (found in nut section in foil envelopes) smash into pieces with rolling pin and sprinkle through out the loaf when building layers up.
  3. In another bowl whip eggs, cream, cinnamon, nutmeg and suger until thoroughly mixed. Occassionally I add a flavor in such as almond, to taste. Pour over bread slices and allow to soak in for approximately 1/2 hour. Pour remaining pecan pieces and drizzle caramel topping over the pieces. Place in oven uncovered.
  4. Bake for 1/2 hour and serve warm. For those with a sweet tooth, add cool whip or a bit of vanilla icecream over top while warm. Serve immediately.
  5. You can try different flavors like using chocolate chips and chocolate topping or maple syrup and walnuts. It's up to the cook to try other toppings. I am considering trying coconut shavings and pineapple toppings the next time!

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