Sour Cream Bread Pudding Recipe

Sour Cream Bread Pudding

Looking for ideas for Easter Brunch? Look no further! Our sweet, delicious bread pudding is fragrant and moist, a great addition to your Easter Brunch. And it’s really easy to make!

Makes 6 servings

1 tablespoon butter for pan
1 cup LILLY Sour Cream
1/2 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
1 cup whole milk
1/2 cup raisins
4 cups bread cubes

1. Heat the oven to 350 degrees F. Grease an 11×8-inch baking dish with butter.

2. While oven is heating, in a large bowl, whisk together the sour cream, sugar, vanilla, cinnamon, eggs and milk. Stir in the raisins and the bread. Allow to stand for 20 minutes, stirring occasionally to ensure that the bread soaks up the custard.

3. Pour the mixture into the prepared baking dish. Press on the top with a spatula to flatten. Bake for about 40 minutes, or until the bread pudding is puffed and golden and a knife inserted in its center comes out clean. Serve warm.

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