Real Recipes From Real Home Cooks ®

bread pudding with a crumb

(1 rating)
Recipe by
Michele DeGagne
Gloucester, MA

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 rating)
yield 6 -8
prep time 1 Hr
cook time 1 Hr

Ingredients For bread pudding with a crumb

  • 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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