Bread 'n Pudding

Recipes Index | Breads, Muffins and Scones

Stoltz House Bread ‘n Pudding

1908 Marianna Stoltz House Bed & Breakfast

Spokane, Washington

6 slices day-old bread (I like to use a mix of croissants, apple strudel, cinnamon, or egg bread.)
2 T. butter or margarine, melted
1/2 cup raisins or dried cranberries (optional)
4 eggs, beaten
2 cup milk
3/4 cup white sugar
1 tsp. ground cinnamon
1 tsp. vanilla extract

Preheat oven to 350 degrees and bake for 45 minutes or until the top springs back when lightly tapped. Serve with whipped cream.
Break bread into small pieces into an 8 inch greased square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins, or dried cranberries.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.