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The recipe came in my inbox one day, like a present under the tree waiting to be unwrapped.  Or in this case, baked.  The only bread pudding I ever tried was from a hotel, so I really had no basis for comparison, but Auntie Tee gave me the recipe for the first pie crust I ever baked so I knew I was in good hands.
I usually have an army of children helping me bake, but this was so easy I only needed my two hands.  Jay did help by beating the eggs, which we are very proud of. 

The bread pudding smell…no joke, filled the whole house.  It was like OMG…what is that? And for the first time, I didn’t have to say, “wait until it cools.” It was so easy, you could make this for a last minute pot luck or just because.  How many times can we bake something “just because” from scratch? Uh, almost never.

A. Tee shared it with me and I’m sharing it with you.  When mango season finally gets here, you better believe I’m making a mango bread pudding.  Enjoy.


5-6 pieces of bread (Herman’s Bakery Sweet Bread plug right here!)

1 can of peach filling (21 oz)

1 can of Evaporated milk

1 can water (use evaporated milk can)

1 stick of butter

3/4 cup sugar ( I used 1/4)

4 eggs

1/2 teaspoon of vanilla

To make:

1.  Pull apart 5-6 pieces of bread and place into a greased baking dish.

2.  Spoon peach filling over bread pieces.  Try to get some in each area, or if you’re like me, visualize a grid and place some in every 2 inch section.

3.  Sprinkle raisins over bread

4.  In a small bowl, mix melted butter, water, milk, vanilla and sugar.  Add beaten eggs and mix until smooth.

5.  Pour over bread in pan, making sure to cover all sections.

6.  Toss walnuts in

7.  Sprinkle cinnamon on top and bake at 350 degrees for about 32 – 35 minutes.


*I made my own sauce only because the only bread pudding I ever ate was from a hotel and I remember having vanilla sauce with it.  I’m not the best at sauces, yet, but here’s what’s in it.  1/2 cup of butter, 1/2 cup of sugar, 1/2 cup of brown sugar, 1/2 cup of whipping cream and 1 tablespoon of vanilla.  Put that in a small pot and heat until it thickens.  You won’t need too much of it because the bread pudding is so good, but you still have to try not to lick the pot.  Show some decorum.  Please.