Bread Pudding I

Bread Pudding I


"A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it."

Ingredients 50 m {{adjustedServings}} servings 337 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 375 degrees F(190 degrees C)
  2. In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish.
  3. Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes.
  4. Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
Tips & Tricks
Banana Pudding

See how to make delicious no-bake banana pudding from scratch.

Mini Dark Chocolate Pudding Cakes

See how to make mini pudding cakes with luscious dark chocolate.

Rate recipe

Your rating


Reviews 352

  1. 429 Ratings


YUUUMMMMYYY! I took in all the reviews and this is what I came up with. I started off with 12 pieces country white bread and cut off the crusts(I tend not to like the crust) then cubed and mixed with melted butter and 11/2tbsp cinnamon and a pinch of nutmeg for better flavor. I skipped the raisins because I didn't want in my dish but you could add diced apples as well.(if you do add raisins I would soak for 8min in boiling water or apples in the melted butter to soften) For the milk I did- 1 1/2 cup milk and 1 1/2 cup heavy cream for a richer flavor. I followed the rest and I did use a 2quart baking dish but I rested it in a 13X9 inch dish filled 1/3 with warm water to bake (read it makes a a little more custard like opposed to mushy). I baked for like 40-45 minutes to let the top get that little crunch. Out of the oven I ate a third-it was so good! the rest of the family finished it off. Will have to make again real soon!


This bread pudding *really is* a winner! I had never made bread pudding before but spent time reading all the many reviews and revised the recipe accordingly. I cut the crusts off 12 slices white bread and then cut each slice into 16 squares. I used butter instead of margarine, which I melted and blended with the liquid ingredients rather than the dry bread cubes. I softened the raisins by briefly soaking them in boiling water (about 10 min.) I tossed the bread and raisins together with 1 TABLESPOON ground cinnamon (could probably have used 2 tablespoons, even!)I topped the pudding with 3 pinches of nutmeg, also as suggested. The 6 eggs were just fine to use, next time I may use 1/2 milk and 1/2 light cream and maybe a tablespoon of rum or cognac. Baking temperature of 375 degrees F was OK but as I used a 2 quart Pyrex casserole dish measuring 9" top diameter, 7" bottom diameter and 3" deep and set the casserole dish into a 9" x 13" x 2" metal baking pan filled with water, baking time was more like an hour to an hour and a half. Nevertheless, my very BRITISH boyfriend nearly shrieked with delight when he arrived home to find this bread pudding in the works. However, according to him, this would be classified as Bread & Butter Pudding. Who cares? He snarfed it down au naturel without any embellishments and was licking his eyebrows afterwards. Mission Accomplished!


This is a really good, basic bread pudding and pure comfort food. I tend to like my bread pudding more custard-like, rather than squishy, like this one. However, if you like your bread puddings custardy, like me, just bake this one in a water bath for a super yummy treat on a cold night!