Aunt Emma’s Bread Pudding

Aunt Emma’s Bread Pudding

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Serves: 8-12,Yield: 1.09 x 13 inch pan

    • About This Recipe

    “My Aunt Emma made the best bread pudding I’ve ever had. She passed away about 5 years ago and I just ran across a copy of her recipe in my recipe box. Thought I’d share it with you. The brown sugar melts as it bakes on top so it kind of has a caramelized sauce built in. Crumble the brown sugar over the top between your fingers so it doesn’t all sink. “

    Ingredients

  • 1loafwhite bread( regular size as opposed to Jumbo or family size)
  • 1quartmilk
  • 1/2 cupmelted butter
  • 1cupwhite sugar
  • 4eggs
  • 3tablespoonsvanilla
  • 1/2 cupraisins
  • 1/2 cupbrown sugar

    • Directions

  • Break the bread into small chunks in a large bowl.
  • Add the white sugar and melted butter and stir.
  • Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
  • Stir in the vanilla and raisins.
  • Pour into a greased lasagna pan or a 13×9″ inch pan.
  • (sometimes the 13×9 tends to get over full depending on the particular loaf of bread).
  • Sprinkle the brown sugar evenly across the top of bread mixture.
  • Bake in a preheated 350* oven for 1 hour.
  • Let cool 20 to 30 minutes as pudding will set firmer as it cools.
  • Can be served warm or chilled.

    • Reviews

  • “Very rustic and easy to make with items that are readily found in the pantry. I added a touch of cinnamon to my dish. Its definately best warm with just a little heavy cream poured on top!”

  • “Delicious! This is by far the best bread pudding I have ever had. I had a coupon for a loaf of free bread–and although it was the family size I only used about half the loaf. I also ran out of vanilla when I was making this recipe so I only used about 1 tsp of vanilla instead of the required amount. We had this cold, which is the way we like pudding. Thanks 1Steve for posting this keeper recipe. We will be making it often.”

  • “I don’t eat bread pudding very often, but I had a lot of bread I was trying to use up and so I thought I would try this.I used whole wheat bread (as that is all I had) and it turned out great!All of the guests at my party raved about it.One note:be sure to use a VERY large bowl to mix the ingredients.I also made this ahead of time which worked out fine except that I would sprinkle the brown sugar on right before I place it in the oven next time.”

  • “This was a tasty, basic bread pudding. I did enjoy it, although I have had better. Thanks for posting.”

  • “Great recipe! Even my 88 year old mother loved it. Just for everyone’s info…there’s a great recipe for a wonderful praline sauce that goes perfectly on this! It’s #135402. I made this one time as the recipe called, and the second time added cinnamon to the sugar mix and it too was great! Thank you!”

  • “This was wonderful!! Made two 9×13 pans yesterday and it was a hit in both households. Per batch I used a loaf of Walmart french bread cut into 1″ squares, crust and all! I also added 1 TBSP of cinnamon and about a heaping half tsp of allspice and nutmeg. I also had a qt of half&half I needed to use so I used 2 cups of it and 2 cups of milk per batch. I took Tom’s advise and mixed all the ingredients then poured on bread. Gave a quick toss and allowed the bread to soak up the liquid then placed in oven. Pure perfection!! Loved the little crunch of the brown sugar on top! My son and I had some for breakfast cold right of fridge! YUM!! Thank you for submitting.”

  • “Yummy!!! I will be making this again.”

  • “what a wonderful recipe!!! I omitted the raisins because we have a few family members that truly hate raisns. Golden crunchy goodness on the outside, warm gooey goodness on the inside.”

  • “My husband had bread pudding at a restaurant years ago, but we had never been able to find a good recipe.I fixed this one for a couple’s group dinner and it was a hit with everyone!”

  • “My sister made this and it is sooo good!Great warm or cold!She put more raisins in it because we all love raisins.Thanks for sharing it with us!”

  • “Thanks to your Aunt Emma for a wonderful recipe.I’ve never made bread pudding so was looking for an easy recipe and started looking through the over 700 available when I came across your Aunt Emma’s.It was fast and easy to make, no water bath or fussing.It looks and tastes great.I had a number of friends try it so it wasn’t just me giving the review and they also loved it.Thanks again.”

  • “This was a superhit with my family.I picked this recipe because it seemed less tideous than others that have way too many ingredients. I used wheat bread and didn’t include the raisins.I love when a recipe is easy to prepare and delicious at the same time.I was asked for both the recipe and to make it again this week!”

  • “This is so yummy! It was very easy to make and everyone loved it at the party! I made it with Paula Dean’s brandy sauce for bread pudding. I will make this again!”

  • “Very good and quick to make. I also used a lasagna pan and this worked perfectly. This was perfect for that evening sweet tooth that my family gets sometimes. I will be making this one again.”

  • “Very good, I am eating it as I type.I did make the following changes, warmed the milk and butter together, added 1/2 ts cinnamon and a dash of nutmeg. I then topped it with a vanilla glaze that consist of 1/2 c of sugar, 1/2 c brown sugar, 1/2 c whipping cream, 1 1/2 tea of vanilla boiled to a glaze. Absolutely delicious.”

  • “This was a great way to use up homemade bread left over from yesterday. Very comforting and delicious. Thanks!”

  • “Yummy! Used 1/2 Tablespoon Maple Extract along with the vanilla and wheat bread because that’s what hubby likes. Was a great bread pudding, thanks!”

  • “I made this for my grandmother because I knew I was going for a visit and I know she loves bread pudding.She loved it, as did I.I followed your directions without change and used a whole loaf of Recipe #144544 (made the days before).My DH claims he hates bread pudding, but he felt it smelt so good while baking that he would try a bite. I later caught him with a huge bowl of bread pudding, so the recipe is definitely a keeper!Thanks 1Steve for posting your Aunt’s recipe!”

  • “WOW!This was great!I have an ocean-side restaurant’s bread pudding recipe which uses sourdough bread. Since I didn’t have any sourdough bread on hand, instead I used 2 c. of buttermilk and 2 cups of milk to add a more “tart” flavor. Also added a pinch of salt and some cinnamon…YUMMY! Served it warm and topped with caramel topping.Thanks to you, Steve, and your Aunt Emma for a wonderful recipe!”

  • “I love this version of bread pudding! The brown sugar topping is what caught my attention while browsing recipes and I’m so glad it did. It gave it almost a sweet roll flavor; next time I’ll add cinnamon and see if it bumps up the cinnamon roll impression. I put my 9×13 on a cookie sheet, just in case it cooked over but had no problems. It was a definite favorite with everyone in the family, from the 1 yr old on up. Thanks so much for sharing Aunt Emma’s recipe with us. :)”

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