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Ceja Vineyards

Bread Pudding

Recipe Date:
January 1, 2015
Serving Size:
8
Cook Time:
00:45:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 2 cups granulated sugar
  • 5 large beaten eggs
  • 2 cups milk
  • 2 tsps pure vanilla extract
  • 3 cups cubed sourdough bread
  • 1 cup packed light brown sugar
  • 1/4 cup (1/2 stick) butter softened
  • 1 cup chopped pecans
  • 1/3 cup raspberries
  • 1/3 cup blueberries
  • chocolate sauce
Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2 inch pan or use individual ramekins. Mix granulated sugar, eggs, milk and vanilla extract in a bowl. Pour mixture over cubed bread and let sit for 10 minutes. In another bowl, mix and crumble together brown sugar, butter and pecans. Pour bread mixture into prepared pan or ramekins. Sprinkle brown sugar/pecan mixture over the top and bake for 35 to 40 minutes or until set. Remove from oven and let cool. Garnish with fresh blueberries and raspberries then drizzle chocolate sauce over bread pudding.

 

Bread Pudding Recipe by Ceja Vineyards

Bread Pudding Recipe by Ceja Vineyards

Bread Pudding Recipe by Ceja Vineyards

Bread Pudding Recipe by Ceja Vineyards

Bread Pudding Recipe by Ceja Vineyards