Bread Pudding, Quick Cook Way! Recipe

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Bread Pudding, Quick cook way!

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


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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