Rice Bread Pudding 1998

May 11, 2023May 11, 20230 12

Delicious Rice Bread Pudding made in 1998

by The Chefin Dessert

Prep

10 min

Cook

45 min

Ready In

55 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

310

Sugar

38g

Fat

Rice bread pudding is a classic dessert that has been around for centuries. This particular recipe was made in 1998 and has since become a popular dessert for many families. It is extremely easy to make and delicious to eat. The combination of rice, bread, eggs, and sugar creates a soft and creamy texture, making it a great dessert option for all ages. This rice bread pudding can be enjoyed warm or cold, and is perfect for any occasion. Serve it with whipped cream or ice cream for an extra treat!

Instructions

1.	Preheat oven at 350 degrees F.
2.	In a large bowl, mix together cooked rice, eggs, and salt.
3.	Add sugar, nutmeg, and milk, mixing well.
4.	Stir in the cubed and buttered French bread.
5.	Pour mixture into a greased 9x13 inch baking dish.
6.	Bake for 35-45 minutes or until golden brown on top and set in the middle.

PROS

This rice bread pudding is a great way to use leftover rice and bread.

It is a comforting and satisfying dessert that everyone will enjoy.

CONS

This dessert is high in calories and sugar, it should be eaten in moderation.

The preparation may take longer than other desserts because of the cooking time.

HEALTH & BENEFITS

While this dessert may not be the healthiest option, it can provide a source of energy from the carbohydrates in the rice and bread.
The eggs provide a source of protein, and the nutmeg may have anti-inflammatory properties.

	2 1/2 - 3 cups cooked white rice
	6 large beaten eggs
	1 dash salt
	1 1/2 cups granulated sugar
	1/2 teaspoon nutmeg
	3 cups whole milk ( or half and half )
	2 slices French bread , cubed and buttered