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Nutrition Facts
Serving Size 291 g
(Approx. 6 Servings)
Amount Per Serving
Calories 550 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 10 g 50%
Trans Fat 0.0 g
Cholesterol 175 mg 58%
Sodium 370 mg 15%
Total Carbohydrate 64 g 21%
Dietary Fiber 3 g 12%
Sugars 35 g
Protein 14 g
Vitamin A 6% Iron 6%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Holiday French Bread Pudding
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

3/4 cup(s) H-E-B Jumbo Raisin Medley
3/4 cup(s) chardonnay
8 H-E-B French Toast Bread, toasted
1/4 cup(s) almond slivers
2 3/4 cup(s) half & half
1/4 cup(s) sugar
4 large eggs
1 Tbsp cornstarch
1 cup(s) H-E-B Hazelnut Non-Dairy Creamer
1 Tbsp unsalted butter, melted
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Heat oven to 400°F.
Heavily spray a 9-inch round 1-inch-deep baking casserole with nonstick cooking spray and set aside. Have on hand a larger baking pan to use as a water bath for the prepared baking dish.
Combine raisin medley and wine in a small microwave safe bowl and microwave on high power for 1 minute.
Allow fruit to sit for 15 minutes or longer.
Overlap bread slices in a circular pattern in prepared baking dish.
Spread 2 tablespoons of the plumped dried fruit and almonds between bread slices.
In a large bowl, combine half-and-half, sugar and eggs and beat with an electric mixer on low speed for 1 minute.
Pour custard mixture over bread. Press bread into custard mixture so that all slices absorb the custard liquid.
Place baking dish in the larger baking pan.
Fill the larger pan 2/3 full with hot water.
Bake the bread pudding on center oven rack for 35 minutes or until a knife inserted in the center comes out clean.
Cool 5 minutes before serving.
To make sauce; combine cornstarch, creamer and butter in a microwave-safe bowl and stir to dissolve.
Heat the sauce in the microwave on high power for 1 minute and stir. Heat 1 more minute and stir.
Serve bread pudding with sauce.



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