Bread Pudding

  • Prep Time: 30 mins
  • Total Time: 1 hrs 15 mins
  • Serves: 8,Yield: 12desert dishes

    • About This Recipe

    “Mom’s recipe. Delicious!!!! I am posting a Vanilla Sauce (Vanilla Sauce) to go with this. Enjoy!”

    Ingredients

  • 1/2 cupraisins
  • 1/2 cup brandy or 1/2 cupwater
  • 1/4 cup butter or 1/4 cupmargarine, melted
  • 8 -10slicesdry bread
  • 1cuppacked brown sugar
  • 1teaspooncinnamon
  • 1/4 teaspoonallspice
  • 3eggs
  • 1/4 teaspoonsalt
  • 1teaspoonvanilla
  • 3cupsmilk, scald & cooled

    • Directions

  • Cover raisins with brandy or water.
  • Set aside.
  • Melt butter or margarine.
  • Break up bread, set aside.
  • Combine brown sugar, cinnamon, allspice.
  • Reserve 3 tablespoons of this mixture for topping.
  • Toss bread with remaining sugar mixture.
  • Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
  • Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
  • Drain raisins, place 1/2 raisins over bread crumbs.
  • Repeat layers.
  • Combine egg, salt, and vanilla in a bowl.
  • Beat for 1 minute.
  • Add milk slowly.
  • Pour over mix in dish.
  • Let stand for 5 minutes.
  • Sprinkle reserved sugar mix on top.
  • Bake at 325F for 45 to 50 minutes.

    • Reviews

  • “This recipe was fabulous!However, I did not discard the burbon that the raisins soaked in.I made a “Brandy” sauce:halfstick of melted butter, 1 C sugar and 1 1/2 cup of whipping cream-melt in double boiler.Add 2 TBSP whisky and serve over the bread pudding.Yummy!”

  • “By far the best bread pudding I’ve ever eaten! There is no need for a vanilla sauce to cover up this amazing flavor!If you don’t want to spend time scalding the milk, add an extra 15 minutes to the baking time and it will turn out perfect.”

  • “Holy sh*t! GRANDMA!??? IS THAT YOU!??? Seriously though, Rhonda, this was a major hit in my household. I made it with the vanilla sauce and it was fantastic. Quick. Easy. Comforting. Warm and smooth. Wow, it was straight out of my grandma’s kitchen! “

  • “I used brown bread, and didn’t bother scalding the milk.Because of this I Left it in the oven for an extra 15 minutes at the advice of another reviewer, and it turned out great.”

  • “This is a great bread pudding recipe!I’ll never make another.It has a nice mild flavor with good texture.I made mine with French bread bought from the “day-old” bakery.I also added toasted pecans to the top before baking.My only question was when to use the melted butter from step #3.I added it to the top before sprinkling the reserved brown sugar mixture and baking.Thanks for posting this recipe Rhonda.”

  • “Very yummy bread pudding.Instead of using Brandy, I used Grand Marnier and then added it to the sauce with some frozen orange concentrate.I also used raisins along with some dried cranberries.I will make this again.A very nice, economical way of making a beautiful dessert.Its wonderful with a nice cup of decaf java!Your guests will really enjoy this! Sassy.”

  • “My family and I enjoyed this recipe. Hadn’t had it in years. Similar to what my grandmother made, unfortunately her recipe has been lost. Will be making this again and again. Finally got the kids to eat bread crusts….YES!”

  • “Wonderful!I made this with the vanilla sauce and it was soooo good.”

  • “I love this recipe.I added some mashed bananas and used only 1/2 cup of sugar and it still turned out great.Thanks so much for sharing.”

  • “Great bread pudding!I used frangelico instead of brandy, which was ok, but not great and a much too organic bread…but, all in all, I loved it, my husband loved it & I magine it only gets better each time you make it into your own…I thought the vanilla sauce was only so-so, will try another topping next time.”

  • “sooooo GOOD!!!!!”

  • “This turned out very nice. I followed the directions as stated the first time but did not quite understand the cumbersome process of tossing the bread pieces with the melted butter and sugar mixture. The next time i tossed the butter, sugar and spices into the milk and it was much easier without affecting the taste. Thanks for a great recipe.”

  • “I had never had bread pudding before – I made this for a friend who LOVES it. It was great – we had leftovers for dessert the next night too! I used fruit bread and it turned out great!”

  • “This is the best bread pudding ever.”

  • “This was PERFECT! I used homemade bread and did everything else exactly as written (did not have any bourbon though). Better than any other recipe I’ve tried & the vanilla sauce was deeeelicious!”

  • “OMG is this good.Loved it.I had the leftover for breakfast.I’m sure we will have this often.”

  • “I didn’t use the brandy because I used raisin bread for half the recipe and homemade baguette for the other half, excellent. DH says it tastes like french toast, we loved it, thank you.”

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