Bread Pudding

Jane Whittaker


This is the very first dessert I ever attempted from a cook book. I was newly married and we had very little money, but always had bread, butter, and milk around.
It comes from my first and the only cook book that I had at the time Mccalls copyrighted 1963. The cover has since fallen off, and I still refer to this today for my classic family favorites.
This is probably the simplest of bread pudding recipies around, but want to share it anyway.

★★★★★ 1 vote
20 Min
1 Hr


6 slice
day old bread
2 Tbsp
melted butter
1/2 c
2 Tbsp
1 tsp
1/2 c
4 large
2 c
1 tsp
vanilla extract


1You will want to use 1 1/2 quart casserole that has been well sprayed with non stick spray and pre heat your oven to 350°
2Mix the 1/2 cup plus 2 tablespoons sugar with the cinnamon.
3Cut the crusts off the bread, brush with melted butter, and cut into 1/2 inch cubes. Put one layer to cover the bottom of the casserole dish.
4Spinkle with 1 tablespoon cinnanmon sugar mixture
5Sprinkle half the raisins over bread, then add another layer of bread cubes.
6Sprinkle 1 tablespoon of cinnamon sugar mixture over bread, and the sprinkle the rest of the raisins.
7In a bowl whisk together the eggs, milk and remaining sugar mixture, whisk until sugar is dissolved.
8Pour milk mixture over bread in the casserole and give this a few minutes for the bread to soak in the milk.
9Meanwhile in a pan that will fit your casserole add some hot water. You will want to have 1 inch of hot water to put your casserole in. Set that in the oven while your bread is soaking.
10Bake for 55 to 60 minutes, or until set in the middle. Good test is a metal knife inserted in the middle that comes out clean means it is done.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: American