RAISIN DATE BREAD PUDDING

Raisin Date Bread Pudding image

All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish-I've made it for holidays, potlucks, picnics...for any occasion or no occasion! -Dawn Green, Hopkins, Michigan

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

4 cups whole milk
5 cups cubed day-old bread
1 cup sugar
8 large eggs, room temperature, beaten
1/2 cup butter, melted
1/4 cup chopped dates
1/4 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Dash salt
Dash ground nutmeg
Optional: Additional sugar, cinnamon and nutmeg, and whipped cream

Steps:

In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° until golden brown and a knife inserted in the center comes out clean, about 55 minutes. If desired, serve warm with whipped cream.

Nutrition Facts : Calories 290 calories, Fat 14g fat (8g saturated fat), Cholesterol 173mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 8g protein.