Old Fashioned Bread Pudding

Old Fashioned Bread Pudding

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 8-12

    • Ingredients

  • 4tablespoonsbutter, softened( 1/4 cup)
  • 2cupsmilk
  • 2eggs
  • 1/2 cupsugar
  • 1/4 teaspoonsalt
  • 1teaspooncinnamon, ground
  • 3cupssoft bread cubes( about 5 slices)
  • 1/2 cupraisins

    • Directions

  • Preheat oven to 350 degrees F.
  • Put butter in small bowl.
  • Scald milk (heat till just below boiling) and pour over butter, stir to mix well.
  • Beat eggs.
  • Gradually stir into milk mixture. Stir in sugar, salt, andcinnamon.
  • Put bread cubes and raisins in a 1-1/2 quart baking dish; pour in milk mixture. Stir gently to moisten the bread evenly.
  • Set in a larger pan; add hot water to the outer pan to come halfway up the sides of the baking dish.
  • Bake 40 to 45 minutes or until a knife inserted into thecenter comes out clean.
  • Serve warm or cold.

    • Reviews

  • “Oh, this is DH’s favorite dessert of all time.I made this for him and he was in seventh heaven.I had a French bread that needed to be used up and it was perfect for this dish.I also make a vanilla sauce to serve on top of this, so good.Thank you for sharing with us your recipe, its a winner in our house!”

  • “This recipe is SOOOO simple and SOOOO good! Try it!You’ll love it!(I add a little Cool Whip on top when it’s cold!Excellent!)”

  • “This was my first time making bread pudding.I made several modifications based upon what I have heard others say they used.Modifications I made: decreased butter by 1 TB; decreased milk by 1/2 c; added 1/4 cup applesauce; added a handful of walnuts finely chopped with the food processor; added 1 teaspoon of vanilla extract; added some nutmeg and extra cinnamon; used brown sugar, jumbo red raisins, and double fiber bread.It was yummy.”

  • “Pretty good, not as good as the kind you’d find in a restaurant, but still good. I had no idea this required a water bath but it wasn’t hard to do, but I wish there had been advance warning to boil some water.I made this with leftover pound cake and this may have changed my outcome since pound cake is more dense and less absorbent. Most of the egg custard sat at the bottom. It wasn’t dry, but I wish it was more fluffy like a souffle. If I were to use this recipe again, I would increase the milk by 1/2 c. I also just realized I added an extra egg to my recipe so I would keep it with the extra egg added in.”

  • “I’m not much into raisins but in a bread pudding they are great!I loved the taste and it was gone in no time with my family of dessert lovers!Nuts would be a nice addition for next time!”

  • “The best!! 5 stars. Used dates instead of raisins and adde 1tsp vanilla. Delicious”

  • “Made it just as it reads and turned out great. A nice and simple dessert.”

  • “I have never made bread pudding and made it on the spur of the moment to use up some bread.I added a dash of nutmeg and a splash of vanilla.My DH’s reaction was a string of expletives followed by “that was good.”I put a small serving aside for my mom and DH and I ate the rest still warm in one sitting.”

  • “This was wonderful the way it was, but may try a vanilla sauce over it next time as this is one I will be making again!Thanks for posting!”

  • “Delicious!! Thanks for the recipe”

  • “This is great!! I have been looking for a good bread pudding recipe, and this is the one that i am going to stick to. Previously i had to use baking powder, and it left a wierd taste on the top of the pudding. This was so much easier and taster A LOT better!! It was gone within a day! Thank you for sharing!”

  • “An excellent bread pudding!If making for company or a crowd I add a can of sliced peaches and before placing in the oven I pour on a can of sweetened condensed milk.I have also sprinkled over the milk some chopped pecans or walnuts.All of this makes it a little fancier.But,for just us I make it as you have written it and it is truly good!Thank you for posting rowen!”

  • “Made this fantastic pudding and have I have no left overs….will definitely make this again. I wouldn’t change a thing. Thanks for sharing such a wonderful dessert.”

  • “Made this recipe today…..YUM! The oven went on the fritz as I was pre-heating, so I had to make do. I have a small cupcake pan (it just makes 6 cakes @ a time) that fits into my toaster oven. I wasn’t sure if it would work though. I put a pan of water on the bottom rack in the toaster oven & baked the bread pudding on the top rack. Bake time was reduced to 25 minutes, and they turned out soooo flippin’ cute!! I just had to post pics..enjoy!”

  • “used your recipe from bread trimmings of toast cups i made for chicken ala king the other day. made it this morning, yummy! perfect for today’s rainy weather! thanks!”

  • “This was delish!!I doubled the recipe using day old iced cinnamon raisin rolls from the bakery…decreased the added sugar just a bit and it was soo good….just like my grandmother made!!”

  • “This recipe had a wonderful flavor but wasn’t quite as thick as we like our bread pudding in this house.Maybe I’ll try cooking it next time without the outer pan.”

  • “This was an excellent recipe!I changed it a bit by using dried cranberries (in place of raisins) and cinnamon bread (in place of regular bread) and it came out FANTASTIC!Very tasty and my house smelled WONDERFUL while it was baking! “

  • “Very good I never did a water bath type bake before and it worked out great…I also added 1 TBL of vanilla (I love the vanilla flavor) and used cinamon bread.Thanks for the recipe…”

    •