BonniE !


I had some leftover bread that I had baked, and decided to make a bread pudding to attempt to duplicate the recipe at Chuckarama, a buffet located here in St. George. It was a success, as this recipe tastes identical to the restuarant's bread pudding. Since I had just dumped it all in the dish without measuring, I then had to figure out the amounts to write the recipe! I hope you enjoy this pudding as much as we did! Enjoy!

The photo is my own, and so is this humble recipe.


★★★★★ 5 votes

4 to 6
15 Min
1 Hr 15 Min


  • ·
  • ·
  • 5
    thick slices of my bread recipe, torn into pieces
  • 1/4
    cup bourbon whiskey
  • 1
    pint heavy whipping cream
  • 1
    tablespoon mexican vanilla
  • 1/4
    cup brown sugar
  • 1
  • 2
    teaspoons cinnamon
  • 1
    teaspoon nutmeg
  • ·
    milk to add, see directions
  • 3
    tablespoons real butter, cut
  • ·
    optional : raisins 1/2 cup
  • ·
  • ·
    pouring glaze:
  • 2
    tablespoons melted butter
  • 1
    cup powdered sugar
  • 1
    teaspoon mexican vanilla
  • 2 to 4
    tablespoons hot water



  1. HOW TO DO IT:
    Use Pam to spray your casserole dish. Use 2 1/2 to 3 quart size.
    Tear up the bread into pieces into the dish. Add all of the ingredients: bread, whiskey, whipping cream, vanilla, brown sugar, egg, cinnamon and nutmeg. Add raisins if you want them. (Do not add the glaze ingredients.) Gently mix until well combined. Dot the top with the butter cut into small pieces. Add just enough milk to bring it almost to the top of the bread mixture, but not covering it.
  2. BAKE IT:
    Preheat the oven to 350 degrees. Place the pudding in a shallow 9X13 pan of water and place in the oven. Bake for one hour. Carefully remove the dish from the pan of water and set on the stove. Using mitts, remove the VERY HOT pan of water. Be careful not to spill it on yourself! Put the pudding back in the oven on the rack for 15 minutes or until golden brown. It should be set. Do not overcook or it will dry it out. The pudding should still be moist, but lightly browned, like my photo.
  3. GLAZE IT:
    Make a pouring glaze of 2 tablespoons, melted butter, 1 cup powdered sugar, 1 teaspoon Mexican vanilla and add water gradually 1 to 4 tablespoons and stir until you have a nice pourable glaze. Pour that all over the pudding and let it soak in. Serve warm. Enjoy!
  4. Cook's Tip:
    I use the leftover bread from my recipe:
    White Bread -- Feather Light! It makes terrific bread pudding!

Printable Recipe Card


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

Show 22 Comments & Reviews

Game Day Recipes for a Winning Weekend

Game Day Recipes for a Winning Weekend

Fall has arrived and football season has kicked off. Living in the South, on Saturday and Sunday we live and breathe football. Watching our favorite teams play is a family activity and, of course, we need to have some tasty game day food. “These poppers make a great dish for snacking while watching the game […]

18 Side Dish Recipe Ideas

18 Side Dish Recipe Ideas

Stumped what to make to complete tonight’s meal? Brainstorming dinner ideas is hard enough; however, we’re here to help. These side dishes are perfect to pair with your main dish. Asparagus, potatoes, corn, and more are prepared in a variety of ways that your family will love. Loaded with flavor and easy to make, these […]

Recipes That Use Rotisserie Chicken

Recipes That Use Rotisserie Chicken

Need a shortcut to get a weeknight dinner ASAP? Substituting rotisserie chicken in a recipe is the perfect way to save time and effort. Instead of fretting about dinner, these flavorful gems of rotisserie greatness are every parent’s secret weapon to make meals stress-free. Not only is rotisserie chicken a healthier quick-dinner option, but it […]