Bread Pudding

★★★★★ 1 Review
janenov46 avatar
By Jane Whittaker
from Massena (now in FL), NY

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.

serves 8
prep time 20 Min
cook time 1 Hr
method Bake


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

How To Make

  • 1
    You 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°
  • 2
    Mix the 1/2 cup plus 2 tablespoons sugar with the cinnamon.
  • 3
    Cut 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.
  • 4
    Spinkle with 1 tablespoon cinnanmon sugar mixture
  • 5
    Sprinkle half the raisins over bread, then add another layer of bread cubes.
  • 6
    Sprinkle 1 tablespoon of cinnamon sugar mixture over bread, and the sprinkle the rest of the raisins.
  • 7
    In a bowl whisk together the eggs, milk and remaining sugar mixture, whisk until sugar is dissolved.
  • 8
    Pour milk mixture over bread in the casserole and give this a few minutes for the bread to soak in the milk.
  • 9
    Meanwhile 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.
  • 10
    Bake 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.

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