Bread Pudding Made With Cream Sauce Base

Yield: 12 servings, half hotel pan | Serving Size: 1 (3x3-inch) square

Bread Pudding Made With Cream Sauce Base

Ingredients

  • 1 (32 ounce) pouch | Land O Lakes® Cream Sauce Base
  • 24 ounces (3 cup) | 2% milk
  • 12 ounces (about 8 large) | Pasteurized whole liquid egg product
  • 2 cups | Sugar
  • 4 teaspoons | Vanilla
  • 1 teaspoon | Ground cinnamon
  • 1 teaspoon | Kosher salt
  • 16 cups (16 ounces) | French bread, cubed 3/4-inch
  • 1 cup | Golden raisins

Preparation

STEP 1

Combine Cream Sauce Base, milk, egg product, sugar, vanilla, cinnamon and salt in large bowl. Whisk to combine.

STEP 2

Add cubed bread and golden raisins to mixture. Toss gently to coat. Allow mixture to stand for 15 minutes.

STEP 3

Pour mixture into half hotel pan that has been sprayed in nonstick cooking spray.

STEP 4

Bake at 350ºF for 1 hour and 25 minutes or until set. Internal temperature should reach 190ºF.

STEP 5

Serve bread pudding hot, cold or at room temperature.


Nutritional Information

  • Serving Size1 (3x3-inch) square
  • Calories500 calories
  • Fat 17 grams
  • Sat. Fat 10 grams
  • Trans Fat 0.5 grams
  • Cholesterol 45 milligrams
  • Sodium 560 milligrams
  • Carbohydrates 76 grams
  • Dietary Fiber 2 grams
  • Sugars 50 grams
  • Protein 11 grams
  • Vitamin A 730 IU
  • Vitamin C 1 milligrams
  • Calcium 211 milligrams
  • Iron 3 milligrams

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