Microwave Raisin Bread Pudding

Microwave Raisin Bread Pudding

8 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Recipe by  CHRISW

“Serve warm or chilled!”

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Adjust Servings

Original recipe yields 1 - 2 quart pudding



  1. Line a microwave-safe 2 quart ring mold or baking dish with raisin bread. Sprinkle sugar and cinnamon evenly over bread cubes. Set aside.
  2. Place milk and butter in a 1 quart glass measure and microwave on medium 4 1/2 to 5 1/2 minutes, until butter is melted and milk is scalded. Quickly stir eggs, 1/2 cup sugar and vanilla into hot milk mixture. Pour over bread cubes.
  3. Cover with plastic wrap and microwave at medium heat for 17 to 19 minutes, until pudding is set.

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Reviews (8)

Rate This Recipe


This was overall a good recipe. It is almost as good as one with heavy cream, real butter and a long baking time. You do need to mix a little of the hot milk mix with the egg to avoid bits of cooked egg. I also had bits of hard dry bread on the top like maybe I used too much? I also made a quick sauce of caro syrup maple syrup some spiced rum and some butter which I poured over the top. This helped with the dryness. I will absolutely make this again.



Really nice with whole grain bread.



I cut the sugar in half and it still turns out awesome. LOVE this recipe!!

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Amount Per Serving (6 total)

  • Calories
  • 533 cal
  • 27%
  • Fat
  • 17.2 g
  • 26%
  • Carbs
  • 82.2 g
  • 27%
  • Protein
  • 14.7 g
  • 29%
  • Cholesterol
  • 203 mg
  • 68%
  • Sodium
  • 479 mg
  • 19%

Based on a 2,000 calorie diet



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Bread Pudding II


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Chocolate Banana Bread Pudding