Bread Pudding with a Crumb

Michele DeGagne


This is a simple and delicious way to use up leftover homemade bread. I like to use Oatmeal Molasses Bread best, but Challah is also amazing. I am lucky if I get a bowl. I also have used different dairy. Whole milk, half and half, mixtures of low fat and cream, everything seems to work fine.


★★★★★ 1 vote

1 Hr
1 Hr


  • 4 c
    bread, stale
  • 4
  • 2 1/4 c
    light cream
  • 1/2 c
  • 1 Tbsp
  • 1/4 tsp
    freshly grated nutmeg
  • 1/2 tsp
  • 1/3 c
    dried fruit

  • 2 Tbsp
  • 1/4 c
  • 1/4 c
    brown sugar

How to Make Bread Pudding with a Crumb


  1. Heat oven to 350 degrees F before baking.
    Butter a 2 quart baking dish or equivalent oven safe container.
  2. Cut stale bread into cubes. Any bread will do, but homemade or bakery bread is best.
  3. Beat eggs and mix in cream, sugar, vanilla, cinnamon and nutmeg.
  4. Put bread cubes in baking dish and mix in the dried fruit. Pour egg mixture over top. For best results let sit for 1/2 an hour AT LEAST. Overnight is much better.
  5. Cut butter, sugar and flour for topping together to form smallish crumbs. Does not need to be perfect, but the butter should be even distributed for best results.
  6. Sprinkle the topping over the bread and egg mixture.
  7. Bake at 350 degrees F. for 45 minutes to an hour. A skewer inserted in the middle should come out fairly clean, but you don't want it too dry. There will be carry over cooking after letting it sit a few minutes.

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