Bread Pudding

0 from 0 votes

Bread Pudding

Bread Pudding
Servings 6


  • 12 to 16 ounces white bread stale but not hard
  • 3/4 cup raisins
  • 4 large eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups whole or low-fat milk
  • Whipped cram milk, or heavy or light cream


  • Butter a 2-quart baking dish. Cut into 1-inch cubes. Spread the bread evenly in the prepared baking dish then scatter the raisins over the top. Whisk together eggs, sugar, vanilla, cinnamon, nutmeg, salt, and 3 cups milk. Pour the mixture over the bread and let stand for 30 minutes. Periodically pressing the bread down with a spatula to help it absorb the liquid.

    Preheat the oven to 350 degrees F.

    Bake the pudding in a water bath until puffed and firm in the center, about an hour and 20 minutes. Serve warm or cold with cream.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.