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Bread Pudding

From the restaurant: Thee Pitts Again

30 plus


24 eggs
4 cups sugar
2 tablespoons vanilla
2 tablespoons salt
10 cups milk
10 cups bread
2 tablespoons cinnamon
2 cups raisins


Oven to 350 degrees


If you use frozen bread, chop up with a knife. Otherwise, pull apart in small pieces. Add cinnamon to bread. Toss to coat the bread with cinnamon. Set cinnamon bread aside.
Beat eggs and milk together. Add salt and sugar and blend. Add the mixture to bread.  This will go in a 2 inch deep Shaffer pan.
Sprinkle raisins in and lightly push them down into the pudding mixture.
Set pudding pan mixture in a pan just slightly larger. Add water to the larger pan until it hits the bottom of the pudding pan.
Bake for 70 minutes, turning the dish so the back is facing the front and the front is facing the back at 35 minutes. 
Poke with a toothpick. If the toothpick comes out clean, the bread pudding is done





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