Bread Pudding
 
Recipe Yield: 12 servings

What You'll Need

  • Topping:
  • 1/3 cup Aunt Jemima® Syrup
  • 1 Tbsp. Brown sugar, packed
  • 1 can (approx. 20 oz.) pineapple chunks, drained
  • Caramel:
  • 1/3 cup granulated sugar
  • 1/3 cup Aunt Jemima® Syrup
  • 2 Tbsp. water
  • Bread Pudding:
  • 4 eggs, slightly beaten
  • 1 cup granulated sugar
  • 1 cup 2% milk
  • 6 slices white bread, torn into small pieces
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract
  • 1/4 cup butter
  • 3/4 cup Aunt Jemima® Original Pancake & Waffle Mix
  • 1/4 cup raisins

Products in Recipe:

Original Original

What You'll Do

1 Preheat oven to 350° F.
2 For topping, combine syrup, brown sugar and pineapple chunks in medium saucepan. Simmer over low heat 30 minutes or until fruit is soft. Set aside.
3 For caramel, in small sauce pan, combine sugar syrup and water over low heat until sugar dissolves. Set aside.
4 For pudding, gently combine eggs and sugar in large bowl. Add milk, bread, cinnamon, vanilla and butter; mix well with spatula. Add mix and raisins.
5 Pour caramel into bottom of a 3-quart casserole dish. Top with pudding mixture; bake 40 minutes.
6 Remove pudding from oven and pierce wholes in top with a fork; pour 1/2 cup topping over top.
7 Let cool in pan 10 minutes. Remove pudding from pan and serve with remaining topping.

    Products in Recipe:

    Original Original

    Nutrition Information

    Calories: 290, Calories from Fat: 60, Total Fat: 6g, Saturated Fat: 3.5g, Cholesterol: 85mg, Sodium: 290mg, Total Carbohydrate: 55g, Sugars: 38g, Dietary Fiber: 1g, Protein: 5g