Type what you have

Ingredients

• ✓ bread
• milk
• brown sugar
• butter
• egg
• vanilla extract
• butterscotch chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. 2 In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
3. 3 Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.

By Margaret Burger

Ingredients

• ✓ bread
• white sugar
• butter
• milk
• egg
• pineapple chunk
• powdered sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cut bread into 1-inch cubes. Transfer to a baking sheet and spread in a single layer.
3. 3 Toast in the preheated oven, stirring occasionally, until lightly browned, 8 to 10 minutes. Remove from the oven.
4. 4 Beat sugar, butter, milk, and eggs in a large bowl until well combined. Stir in undrained pineapple and toasted bread; toss until coated. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until puffed and golden, about 45 minutes.
6. 6 Serve warm with a sprinkle of powdered sugar.

By Nikki Ruthenberg Jackson

Ingredients

• ✓ bread
• soy milk
• raisin
• white sugar
• almond
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bread cubes in a 9-inch baking pan. Stir soy milk, raisins, sugar, almonds, vanilla extract, and cinnamon together in a separate bowl and pour over the bread. Mix to combine.
3. 3 Bake in the preheated oven until golden brown and heated through, about 30 minutes.

By Jeremy Ferch

Ingredients

• ✓ bread
• butterscotch topping
• egg
• evaporated milk
• raisin

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
2. 2 In a medium bowl, whisk together butterscotch topping, eggs and evaporated milk. Place half of bread cubes in bottom of baking dish. Cover with raisins. Pour half of topping mixture over raisins, and then layer remaining bread cubes and rest of topping over that. Press bread down to soak up butterscotch mixture. Let stand 20 minutes.
3. 3 Bake in preheated oven 20 minutes, until heated through and set. Let cool 5 minutes before serving.

By J Dorrance

Ingredients

• ✓ bread
• cream cheese
• sugar
• egg yolk
• cinnamon
• butter

Instructions

1. 1 In a medium bowl, beat together cream cheese, 1/4 cup sugar and egg yolk.
2. 2 In a small, shallow bowl, mix 3/4 cup sugar and cinnamon.
3. 3 Spread one side of each bread slice with the cream cheese mixture. Roll bread slices jelly roll fashion, and dip into melted butter. Place each piece of bread in the sugar mixture, and coat evenly. Arrange in a single layer on a medium baking sheet. Cover with foil, and place in the freezer at least 1 hour, until frozen.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Uncover frozen bread rolls, and bake 25 minutes in the preheated oven, or until crusty and golden brown.

By Amy Cranmer

Ingredients

• ✓ bread
• pineapple
• sugar
• egg
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place bread cubes in a 2-quart baking dish. Stir in pineapple, sugar, eggs, and melted butter until combined. Cover baking dish with aluminum foil.
3. 3 Bake in the preheated oven until puffed and golden brown, about 1 hour.

By Denise Delong Beecher

Ingredients

• ✓ bread
• heavy cream
• vanilla soy milk
• egg
• pumpkin puree
• brown sugar
• cinnamon
• vanilla extract
• salt
• raisin

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Toss the bread cubes with the cream and soy milk in a large bowl until the liquid has been absorbed; set aside.
3. 3 Beat the eggs in a separate bowl; whisk in the pumpkin puree, brown sugar, cinnamon, vanilla, and salt. Pour the pumpkin mixture and raisins over the bread cubes. Toss gently until evenly combined. Refrigerate 30 to 60 minutes.
4. 4 Divide the mixture between 8 6-ounce ramekins. Bake in the preheated oven until the pudding has firmed and the top has turned golden brown, about 1 hour. Remove from the oven and allow to stand 30 minutes before serving.

By Vivi

Ingredients

• ✓ bread
• butter
• apple
• eggnog
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9x12-inch baking dish with butter.
2. 2 Spread bread into the bottom of the prepared baking dish. Sprinkle apple pieces evenly over the bread pieces.
3. 3 Beat eggnog and eggs together in a bowl; pour over the bread and apples. Cover dish with aluminum foil.
4. 4 Bake in preheated oven for 30 minutes, remove aluminum foil, and continue baking until browned and somewhat set in the middle, about 10 minutes more.

By Esther Y Smith

Ingredients

• ✓ bread
• half-and-half
• white sugar
• sweetened condensed milk
• oil

Instructions

1. 1 Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
2. 2 Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
5. 5 Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
6. 6 Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

By Tooba1980

Ingredients

• ✓ bread
• white sugar
• half-and-half
• egg
• vanilla extract
• raisin
• brown sugar
• butter
• sugar
• butter
• egg
• vanilla extract
• rum

Instructions

1. 1 Scatter bread on a rimmed baking sheet in a single layer. Place inside a cold oven with the light on for 8 hours to overnight. Remove from the oven.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
3. 3 Mix sugar, half-and-half, and eggs together in a large bowl. Mix in vanilla. Add bread cubes and let sit until liquid is absorbed, 2 to 3 minutes. Stir in raisins. Pour into the prepared pan.
4. 4 Mix brown sugar and butter for topping together in a small bowl until crumbly. Sprinkle over the bread mixture.
5. 5 Bake in the preheated oven until set, 35 to 45 minutes.
6. 6 While the bread pudding is baking, prepare rum sauce: stir sugar, melted butter, egg, and vanilla together in a saucepan over medium heat. Stir until sugar melts. Add rum and stir until well combined.
7. 7 Remove bread pudding from the oven. Drizzle rum sauce over top and serve.

By DAWNMARIEF

Ingredients

• ✓ bread
• milk
• unsweetened chocolate
• white sugar
• cinnamon
• nutmeg
• walnut
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a double boiler, heat together the milk and chocolate until chocolate is melted.
3. 3 In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
4. 4 Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
5. 5 Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
6. 6 Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

By Monica Jimenez

Ingredients

• ✓ bread
• butter
• dark chocolate chip
• almond
• egg
• milk
• white sugar
• cinnamon
• vanilla extract
• almond extract
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Pour melted butter over bread cubes in a 9x13-inch baking dish; toss to coat. Stir chocolate chips and almonds into bread mixture.
3. 3 Whisk eggs, milk, sugar, cinnamon, vanilla extract, almond extract, and nutmeg in a bowl; pour over bread mixture, lightly pressing bread with a spatula until egg mixture is absorbed.
4. 4 Bake in the preheated oven until the top of the bread pudding springs back when lightly pressed, about 45 minutes.

By raisedoncoffee

Ingredients

• ✓ bread
• cherry
• brandy
• butter
• white chocolate baking chip
• egg
• white sugar
• half and half
• vanilla extract

Instructions

1. 1 Look over the cherries to make sure all the pits were removed. Combine cherries and brandy in a small bowl. Microwave on high power for 30 seconds. Let stand until cool, about 30 minutes. Drain.
2. 2 Grease a 3 1/2-quart slow cooker with butter. Cover the bottom with 1/2 of the bread cubes. Scatter 1/2 of the cherries and white chocolate chips on top. Layer remaining bread cubes, cherries, and chocolate on top.
3. 3 Whisk eggs and sugar in a medium bowl until smooth. Whisk in half-and-half and vanilla until blended. Carefully pour over the bread mixture, gently pressing down on the bread to immerse in liquid.
4. 4 Cook on High, without lifting the lid, until set and puffed, about 1 hour 15 minutes. Serve warm or at room temperature.

By JenM08

Ingredients

• ✓ bread
• butter
• sugar
• milk
• sweetened condensed milk
• egg
• vanilla extract
• sugar
• cinnamon
• cardamom
• coriander

Instructions

1. 1 Melt butter in a small pan over medium heat. Add 1 cup sugar and stir occasionally until dissolved. Stop stirring once the mixture comes to a boil. Stay near the stove to monitor the color, swirling the pan gently to redistribute caramel as sugar begins to darken. Cook to about 310 degrees F (160 degrees C) or until the sugar turns light golden brown, 5 to 10 minutes. Remove from heat immediately, as sugar will continue to darken.
2. 2 Combine bread cubes, milk, condensed milk, eggs, vanilla, 1 teaspoon sugar, cinnamon, cardamom, and coriander in a blender; puree everything together. Pour batter on top of caramel.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.
4. 4 Cover bread pudding and place in the steamer; cook until a knife comes out clean, 40 to 45 minutes. Remove from the oven and cool to room temperature, 45 minutes to an hour. Cool in the refrigerator for 1 hour.
5. 5 Remove from the refrigerator and turn out onto a plate to serve.

By Elisa Gale

Ingredients

• ✓ bread
• butter
• sugar
• cocoa powder
• cinnamon chip
• whole milk
• cream
• milk chocolate
• egg
• cinnamon chips
• cream
• confectioners' sugar

Instructions

1. 1 Place the bread cubes in a large bowl, and drizzle with melted butter. Toss to coat. Mix together the sugar and HERSHEY'S Cocoa Powder, sprinkle evenly over the bread cubes, and toss again. Mix in 1/2 cup HERSHEY'S Cinnamon Chips. Butter an 8 inch square glass baking dish, and spread bread cubes evenly into the baking dish.
2. 2 In a medium saucepan, heat the milk and 1 cup cream just to the boiling point; do not boil. Remove from heat, add HERSHEY'S KISSES, and whisk until smooth.
3. 3 In a medium bowl, beat eggs until frothy. Slowly whisk in chocolate mixture. Pour over bread cubes in baking dish. Cover, and refrigerate for 1 hour.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Bake pudding until just set , but center moves slightly when dish is shaken, about 35 minutes.
5. 5 Meanwhile, prepare glaze. Place HERSHEY'S Cinnamon Chips and 1/2 cup cream in a microwave-safe measuring cup. Microwave, stirring frequently, until the chips are melted. Whisk in the confectioners' sugar until the mixture is smooth. Drizzle over warm pudding, and serve.

By Sally Sibthorpe

Ingredients

• ✓ bread
• milk
• butter
• sugar
• salt
• egg
• cinnamon
• nutmeg
• raisin
• white sugar
• cornstarch
• water
• butter
• lemon juice
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 inch casserole with nonstick spray.
2. 2 In a large bowl, combine bread cubes, 1 cup sugar, salt, cinnamon, and nutmeg. Mix in raisins, if desired.
3. 3 In another bowl, blend milk, melted butter, and eggs. Add wet ingredients to dry, and mix together without turning bread mixture into mush. Pour mixture into prepared casserole dish.
4. 4 Place casserole dish into a larger baking pan. Pour hot water into baking pan about 1/3 up the side of the casserole dish, creating a water bath. Bake for 45 minutes.
5. 5 In a small saucepan, combine 1/2 cup sugar, cornstarch, 1 cup hot water, 2 tablespoons butter, lemon juice, and lemon zest. Cook on medium heat until bubbling and thickened. Stir constantly to avoid scorching. Serve with bread pudding.

By Linda

Ingredients

• ✓ bread
• butter
• brown sugar
• egg
• heavy cream
• milk
• banana liqueur
• cinnamon
• vanilla extract
• pecan
• banana

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, cream together butter and sugar. Beat in eggs. Blend in bread, cream, milk, banana liqueur, cinnamon and vanilla. Fold in nuts and banana slices. Pour into a 9x13 inch baking dish.
3. 3 Bake in preheated oven 90 minutes, until set.

By Sara

Ingredients

• ✓ bread
• butter
• white sugar
• currant
• milk
• egg
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
2. 2 Butter bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles.
3. 3 Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top, then sprinkle with remaining sugar.
4. 4 Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture.
5. 5 Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.

By Allrecipes Member

Ingredients

• ✓ bread
• apple
• egg
• evaporated skim milk
• brown sugar
• cinnamon
• nutmeg

Instructions

1. 1 Combine apples and bread in a slow cooker.
2. 2 Beat eggs together in a large bowl; stir in evaporated milk, brown sugar, cinnamon, and nutmeg. Pour egg mixture over apple mixture. Cover the slow cooker.
3. 3 Cook on High until custard forms, 3 to 4 hours.

By JJnicespice

Ingredients

• ✓ bread
• butter
• half-and-half
• milk
• egg
• sugar
• vanilla extract
• cinnamon
• raisin
• butter
• heavy cream
• brown sugar
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Coat a 13x9-inch baking dish with 1/4 cup melted butter.
2. 2 Pour half and half and milk over bread in a large mixing bowl; let soak for 10 minutes before gently stirring. Stir eggs into the bread mixture until incorporated. Add sugar, vanilla extract, cinnamon, and raisins respectively, stirring each addition into the mixture before adding the next. Spoon bread mixture into prepared baking dish.
3. 3 Bake in preheated oven until bread mixture is firm and pudding-like, about 50 minutes.
4. 4 Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan; bring to a boil. Reduce heat to low, stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes; pour over bread pudding to serve.

By Leah Little

Ingredients

• ✓ bread
• butter
• egg
• milk
• white sugar
• vanilla extract
• cinnamon
• strawberry
• blackberry
• butter
• brown sugar
• water
• pumpkin pie spice
• salt
• egg

Instructions

1. 1 Generously butter a 9x13 inch baking dish. Arrange the bread slices in the dish so they are packed in a little bit tight. In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. Pour the liquid over the bread, and let it sit for an hour in the refrigerator. Press down the top with a spatula occasionally to help the bread absorb the liquid. After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. While the pudding is baking, make the brown sugar sauce.
3. 3 Melt the unsalted butter in a saucepan over medium heat. Stir in the brown sugar, water, pumpkin pie spice, and salt. Cook, stirring constantly for about 2 minutes. Remove from heat, and whisk in the egg. Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the hot bread pudding.

By JEANNIE DUCKWORTH

Ingredients

• ✓ bread
• egg
• sugar
• milk
• cinnamon
• nutmeg
• peach
• apple
• butter
• whiskey
• butter
• white sugar

Instructions

1. 1 Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
3. 3 Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
4. 4 To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

By Suzanne

Ingredients

• ✓ bread
• apple
• brown sugar
• cinnamon
• nutmeg
• salt
• butter

Instructions

1. 1 Place apples in a slow cooker.
2. 2 Toss bread cubes, brown sugar, cinnamon, nutmeg, and salt together in a bowl; sprinkle over apples, then drizzle with melted butter.
3. 3 Cover the slow cooker. Cook on Low until apples are tender, about 3 hours.

By rachel gillespie

Ingredients

• ✓ bread
• raisin
• cinnamon
• half-and-half
• sugar
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon.
3. 3 Blend half-and-half, sugar, eggs, vanilla, and salt in a blender until smooth. Pour egg mixture over bread in the baking dish. Place the baking dish into a large roasting pan; fill the pan with boiling water halfway up the sides of the baking dish.
4. 4 Bake in the preheated oven until set, about 1 1/2 hours. Serve warm or cold.

By SweetPea

Ingredients

• ✓ bread
• raisin
• milk
• egg
• butter
• white sugar
• vanilla extract
• nutmeg

Instructions

1. 1 Place bread and raisins into a slow cooker.
2. 2 Whisk milk, eggs, melted butter, sugar, vanilla, and nutmeg together in a bowl; pour over bread and raisins. Toss to evenly coat.
3. 3 Cover and cook on Low until a knife inserted near the center comes out clean, about 3 hours.

By Andie

Ingredients

• ✓ bread
• butter
• raisin
• milk
• white sugar
• egg
• cinnamon
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bread pieces into an 8-inch square baking dish. Drizzle melted butter over bread and sprinkle raisins over top.
3. 3 Whisk milk, sugar, eggs, cinnamon, and vanilla together in a medium mixing bowl until well combined.
4. 4 Pour mixture over bread and press gently with a fork until bread is covered and soaked.
5. 5 Bake in the preheated oven until golden brown and the top springs back when lightly pressed, about 45 minutes.

By ELLENMARIE

Ingredients

• ✓ bread
• butter
• confectioners sugar
• sugar
• egg
• egg yolk
• coconut milk
• cinnamon
• nutmeg
• salt
• coconut extract
• coconut
• coconut

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish with butter, and dust with confectioners' sugar.
2. 2 In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated. Pour into prepared baking dish. Set aside for 30 minutes.
3. 3 Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or until center springs back when lightly tapped.

By Yoda

Ingredients

• ✓ bread
• egg
• milk
• granulated sugar
• salt
• cinnamon
• baking mix
• vanilla extract
• date
• white chocolate
• cranberry
• pecan
• vegetable oil
• heavy cream
• white chocolate
• cinnamon
• rum extract

Instructions

1. 1 Cut the bread into 1-inch cubes.
2. 2 In a large mixing bowl, whisk the eggs. Then add milk, sugar, salt, cinnamon, baking mix, and vanilla and mix well. Stir in the dates, white chocolate morsels, dried cranberries, and pecans. Fold in the bread cubes and mix well. Let bread soak up the mixture for 5 minutes.
3. 3 Heat oil in a frying pan over medium high heat. Using a large spoon or ice cream scoop, scoop the bread pudding mixture, packing firmly. Place the scoop of bread pudding in the hot oil. Place a few in the skillet. Do not overcrowd, and leave room to flip the cakes.
4. 4 Cook until bottoms are browned, 3 to 4 minutes. Flip and press down with a spatula until about 1/2 inch high. Brown the other side, 2 to 3 minutes more. Remove cakes and drain on cooling grate. Repeat until all bread pudding cakes are done.
5. 5 Prepare the sauce: Bring the heavy whipping cream to a boil in a small saucepan. Take off the heat and add white chocolate, cinnamon, and rum extract; stir until smooth and completely melted. Sauce will be fairly liquid. Pour over the bread pudding as desired.

By Food City

Ingredients

• ✓ bread
• raisin
• eggnog
• egg
• white sugar
• vanilla extract
• brown sugar
• butter
• heavy cream
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Mix bread and raisins together in a bowl; transfer mixture to the loaf pan.
3. 3 Beat eggnog, eggs, white sugar, and vanilla extract together in a separate bowl. Pour over the bread mixture.
4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes.
5. 5 Melt brown sugar and butter in a saucepan over medium heat. Add cream and rum; simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve warm over the bread pudding.

By Childofchaos

Ingredients

• ✓ bread
• water
• sweetened condensed milk
• butter
• egg
• white sugar
• cinnamon
• vanilla extract
• rhubarb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Place bread cubes into a large bowl; set aside. Combine 2 cups boiling water, condensed milk, and butter in a large saucepan over medium heat until butter has melted; pour over bread. Set aside until bread soaks up liquid; do not stir.
3. 3 Beat eggs and sugar together in a separate large bowl until frothy; beat in cinnamon and vanilla. Stir in rhubarb; gently fold in soaked bread. Transfer bread mixture to the prepared baking dish.
4. 4 Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel in the roasting pan; place the roasting pan on the oven rack. Fill the roasting pan with boiling water until reaches halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into center of bread pudding comes out clean, about 1 hour.

By SILLYJILLY