Recipe: Cinnamon Raisin Bread Pudding

I had gotten my dad a loaf of Pepperidge Farm Cinnamon Raisin Bread (I actually paid full price as I didn’t have a coupon and it wasn’t on sale – shocker!). I don’t like it, but he does; however, it was too much for him to eat on his own. So he asked me to find him a bread pudding recipe so he could use up the half loaf that was left. I did a Google search for “easy bread pudding” and gave him the first one that came up as we had everything it called for. It was easy to make, and he said it tastes amazing! I am not a fan of raisins IN food – I will eat them in trail mix or cereal, but not in cookies or bread – so you’ll have to take his word for it! 🙂

Cinnamon Raisin Bread Pudding

  • 3 eggs
  • 2 cups of milk
  • Half a loaf of Pepperidge Farm Cinnamon Raisin Bread, cubed
  • 1 cup brown sugar
  • 1 tablespoons butter or margarine

Preheat oven to 350 degrees.

Beat eggs lightly. Mix in milk and sugar. Add in cubed bread and stir. Pour into 1-quart baking dish. Dot with butter. Bake 40-45 minutes until firm and browned.