Bread Pudding

Bread Pudding

214 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
MIEN
Recipe by  MIEN

“This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.
  3. Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.
  4. While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Share It

Reviews (214)

Rate This Recipe
Helen
176

Helen

I am always asked to make this again...there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and half white sugar, and I used half milk and half cream. I also sprinkled some raisins on top as an after thought. It turned out great because the people who don't eat raisins can just pick them off instead of digging for them. I used a regular 8x13 brownie pan on just my oven rack, no water bath, reduced the temp and baked for well over an hour. (If I even get a hint of egg taste, I won't eat it...this doesn't taste like eggs.)Marvelous recipe! I always bake it when the kids are sleeping and hide it so I don't have to share. I'm greedy!

LAUREN003
139

LAUREN003

Awesome recipe. The sauce is definitely a winner and should be used warm. I added cinnamon and nutmeg to bread pudding and also used nutmeg in the sauce. Incredible! Cooks well not in a water bath too, just lower the heat a little.

KCA909
123

KCA909

I've been using this recipe for 6+ yrs & it is my most requested recipe. I make it for comfort food. It is a custard-like pudding, not thick & dry (although I do add a little extra bread. I use unsliced Italian or french bread with crust removed cut or torn in lrg. squares. I add 1 tsp. cinnamon, 1/2 tsp nutmeg and hi-quality fresh vanilla and unsalted butter. This always needs to cook longer than the 1 hour called for. I now use a glass dish so that I can see precisely when it is done and not overcooked.

More Reviews

Similar Recipes

Bread Pudding II
(2,037)

Bread Pudding II

Butterscotch Bread Pudding
(432)

Butterscotch Bread Pudding

Bread Pudding I
(337)

Bread Pudding I

Bread Pudding III
(245)

Bread Pudding III

Bread Pudding II
(105)

Bread Pudding II

Bread Pudding II
(75)

Bread Pudding II

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 349 cal
  • 17%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 38.1 g
  • 12%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 256 mg
  • 85%
  • Sodium
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Bread Pudding II

>

next recipe:

Mango Cardamom Bread Pudding