Pepperidge Farm Bread Pudding Recipes

CHOCOLATE-CINNAMON SWIRL BREAD PUDDING

Steps:

• Heat the oven to 350°F.Place the bread cubes into a lightly greased 2-quart shallow baking dish. Sprinkle the chocolate pieces over the bread cubes. Beat the milk, eggs, brown sugar and vanilla extract in a small bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat.Bake for 40 minutes or until a knife inserted in the center comes out clean. Serve with the whipped cream, if desired. Tips Tip: This bread pudding can be served with the whipped cream as a dessert, or with a sprinkle of confectioners' sugar as a decadent brunch dish.

CINNAMON SWIRL RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Tear bread into 2" pieces, drop into a large mixing bowl and pour the milk over it.
• Toss gently until bread is coated.
• Let bread soak about 15 minutes.
• In a small bowl, beat eggs together with sugar until mixture is light yellow, smooth and thick.
• Add vanilla extract and pour this mixture over the milk soaked bread.
• Gently but thoroughly mix together until bread is evenly coated with the egg mixture.
• Transfer to a buttered 9" X 13" X 2" baking dish and place uncovered in another pan containing 1-2 inches of water.
• If you like a crusty top, dot with pats of butter.
• Place these dishes in the oven and bake until set, when a knife inserted in the center comes out clean, about 1 hour.
• Serve with some heavy cream!