Bread Pudding, Quick cook way!

Bread Pudding, Quick Cook Way! Recipe

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Brenda Welch


Original Idea unknown, I've built upon it.

★★★★★ 1 vote
1 Hr
30 Min


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

How to Make Bread Pudding, Quick cook way!


  • 1Pre 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.
  • 2Arrange 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.
  • 3In 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.
  • 4Bake 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.
  • 5You 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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