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


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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

How to Make Bread Pudding


  • 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.

Printable Recipe Card

About Bread Pudding

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

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