Monday, January 28, 2013

Bread Pudding

Bread Pudding


1½ cups margarine
½ cup shortening
1½ cups sugar
4 eggs
2 teaspoons vanilla
½ package raisins  
1 teaspoon baking soda (dissolve in hot water)
4 teaspoon baking powder
1 cup flour
1 loaf of bread
1 cup milk
1½ teaspoons cinnamon
1½ teaspoons allspice
Optional:  a little rum


1.                  Preheat the oven to 350°.
2.                  Grease a 15 x 11 x 2 inch baking pan.
3.                  Soak the loaf of bread with the cup of milk along with cinnamon, allspice and (optional rum.  Set aside.
4.                  Cream the butter and shortening, slowly add the sugar, and beat until light.
5.                  Add the eggs, one at a time, beating each in well.
6.                  Add vanilla.
7.                  Add soaked bread mixture and baking soda.
8.                  Stir in the flour and combine well.
9.                  Spoon into the pan and bake for 1 hour, or until a toothpick comes out clean.
10.              Cool completely in the pan.
11.              Cut accordingly and serve.

Bread Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

I (Shirley-Ann) received the recipe from my mother Betty Ming.

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Shirley-Ann Pearman

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