Bread Pudding

Bread Pudding
Serves 6-8


Butter for greasing pan
8-10 thick slices of egg bread or challah bread (one inch thick) cut in half (triangular) or 6-8 croissants
8 eggs
1 cup milk
1/2 cup whipping cream
1/4 cup unsalted butter melted
2 teaspoons pure vanilla
1/2 cup sugar
3 tablespoons flour
2 teaspoons Clabber Girl Baking Powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
Pure Maple Syrup, as required
Icing Sugar


Cut bread into triangles. Set aside. Grease a 9 by 13 inch Pyrex pan or 5 quart oven proof ceramic casserole.
In a large bowl, stir all ingredients together. Soak bread for a few minutes in this batter. Arrange bread slices in baking pan. Pour remaining batter over.
Cover lightly and refrigerate overnight.
Preheat oven to 400 F. Bake 25 -30 minutes, lowering heat to 350 F for last 10 minutes, until French toast is browned looking.
Dust with icing sugar and a touch of cinnamon.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine


What could be easier? Bread soaks overnight in the batter and puffs up in the oven. Serve hot with warmed maple syrup nearby. Crumbled maple sugar would be nice to finish this off but a dusting of cinnamon and icing sugar is fine.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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