Bread Pudding

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Bread Pudding is sweet, custard-like and has lots of cinnamon. The walnuts add a delicious, contrasting flavor and crunch. It is almost like cinnamon raisin French toast.

Ease: super quick Type: breakfast, snack, dessert, brunch Prep Time: 15 minutes Total Time: 50 minutes Yield: 8-10 servings

Cook's notes

I like to use Food For Life Ezekiel 4:9 Cinnamon Raisin Bread or Food For Life Cinnamon Raisin English Muffins. Both are Chaf K kosher.

Ingredients

3 cups packed whole wheat raisin bread torn into 1" pieces
3 extra large eggs beaten
3 c nonfat or low fat milk
1/3 c date sugar
2 1/2 t cinnamon
2 t vanilla extract
1/2 c raisins, packed
1/2 c chopped walnuts

Steps

• Preheat oven, convection or bake, to 350*F. Place torn bread pieces evenly into 9" x 13" baking pan. Stir in raisins and walnuts.
• Pour the remainder of ingredients into the pan. Stir well and make sure that the mixture is spread evenly in the pan.
• Bake for about 30 minutes then check the bread pudding. It is finished when it is firm but not dry. For a firmer, crunchy top bread pudding, you can let it bake for up to 45 minutes.
• Serve warm.
• Leftover bread pudding will keep well in the refrigerator for just under a week. It freezes very well.

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