Real Recipes From Real Home Cooks ®

raisin custard bread pudding

(8 ratings)
Recipe by
Angela Gray
Bristol, TN

This recipe comes out of an old recipe flier of my mom's. I can see the old flier in my head and I believe it was an aluminum foil contest, maybe reynold's wrap...Anyway, I always loved this recipe and stumbled upon it tonight in an old recipe box. This bread pudding has the best custard filling and is just to die for, I think it is the best I have ever had. Enjoy

(8 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For raisin custard bread pudding

  • 4 slice
    thick bread, cubed
  • 1/4 c
  • 2 1/4 c
    milk, scalded (heated to almost boiling)
  • 1 Tbsp
    butter, cut up
  • 1/2 c
  • 1/2 tsp
  • 2
    eggs, slightly beaten
  • 1 tsp
  • 1/2 tsp
    nutmeg ( sprinkle on top)

How To Make raisin custard bread pudding

  • 1
    Pre-heat oven to 350 degrees. Grease a 1 quart casserole dish
  • 2
    Cube 4 slices of thick bread, I used 2 day old French Bread. Add bread and raisins to to scalded milk and let set 5 min.
  • 3
    To the milk and bread mixture add cut up butter, sugar, salt, beaten eggs and vanilla. Stir well, make sure eggs are incorporated.
  • 4
    Pour into casserole dish and sprinkle top with nutmeg.
  • 5
    Place the 1 quart casserole dish into a hot water bath. *13 X 9 casserole dish and fill the 13x9 with hot water. ( around 4 cups water). Bake for 50-60 or until fairly firm.
  • 6
    I serve this warm with a scoop of french vanilla ice cream ! (as if it isn't rich enough)