A bowl of bread pudding with butterscotch caramel sauce and raisins

A bowl of bread pudding with butterscotch caramel sauce and raisins

Oatmeal Bread Pudding

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Ingredients

  • 6 C bread cubes (day old)
  • ¾ C oatmeal, dry
  • 4 LG eggs, beaten
  • 2 ½ C milk
  • ½ C Pioneer® Sugar
  • 1 T vanilla
  • 1 T nutmeg
  • ½ C dried cranberries, currants or raisins

Directions

  1. Preheat oven 325° F.
  2. Spread bread cubes in a 9 x 13-inch baking dish to half full (don’t over fill). Sprinkle the oatmeal evenly over the bread cubes; set aside.
  3. In a large bowl beat eggs slightly. Add milk, Pioneer® Sugar, vanilla, and nutmeg; mix together until all combined. Stir in cranberries. Gently pour over bread cubes.
  4. Bake until pudding has risen high and is medium brown in color (usually 1 hour plus). It will rise like a souffle’, and fall as it cools. Serve smothered in warm milk.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.