|Nutritional Guidelines (per serving)|
|Servings: 13x9-inch pan (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Leftover raisin bread, chalka, challah or houska are perfect candidates for Cream Cheese Bread Pudding. The bread pudding needs to be refrigerated overnight before baking.
We used leftover king cake and the cream cheese offset the sweetness of the dried fruits to a T. A dollop of vanilla ice cream, sweetened whipped cream or easy vanilla custard sauce is the perfect finish. This is also delicious for breakfast, brunch, and potlucks. View this larger image of cream cheese bread pudding.
- 8 ounces cream cheese (softened)
- 2 ounces/4 tablespoons butter (softened)
- 3/4 cup sugar
- 2 teaspoons vanilla
- Optional: 1 teaspoon cinnamon
- 4 large eggs
- 2 1/2 cups half-and-half
- 1 pound fruitcake (or raisin bread, challah, or hoska, stale, cubed)
Butter a 13"x 9" baking dish. In a large bowl, beat cream cheese, butter, and sugar. Mix in vanilla and cinnamon until well blended. Add eggs one at a time, mixing after each. Add the half-and-half and mix well.
Add the bread cubes, pushing them into the egg mixture and let them soak for 2 minutes before pouring into prepared pan. Cover with plastic wrap and refrigerate overnight.
When ready to bake, heat the oven to 350 F. Remove the plastic wrap and bake 40 to 45 minutes or until golden brown on top and just slightly crispy. Serve with ice cream or sweetened whipped cream, or warm syrup or fruit sauce.