Mother's Bread Pudding

Denise Kruger


I was hungry for my mother's bread pudding (she has been gone 14yrs) and I could not find her recipe...if she even had one. So I looked at recipes on line and could tell they weren't exactly what I wanted. I had a stale loaf of French bread (I like the crustiness) and started with what I remembered.
I don't care for raisins (but you can add some if you like)and I prefer nutmeg over cinnamon and I want real buttery taste and not dry. I like it sort of light and moist....this is what I got. It tasted just like I remembered!

★★★★★ 1 vote
1 Hr 30 Min


6 c
homogenized milk
1 1/2 c
1 tsp
1/4 tsp
cinnamon, ground
8 c
stale cubed bread (i prefer french or italian)
real butter (salted, not the unsalted variety)

How to Make Mother's Bread Pudding


  • 1Butter glass pan (8 1/2 x 13 in) well. Make sure to cover all of bottom and sides.

    Put the bread cubes in the glass pan and even them out. Set aside.
  • 2In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
  • 3Pour milk mixture over bread cubes in buttered pan. Lightly press bread cubes into milk mixture. Top with maybe 8 or 10 thin butter patties scattered over top.
    Let stand for a half hour, periodically pressing bread cubes down into milk mixture so they absorb the liquid.
  • 4Bake at 350 degrees for 90 minutes or until knife in center comes out almost clean and custard is set. Top will be a golden brown. Remove and let set for at least 20 min. Serve warm plain or with milk.

Printable Recipe Card

About Mother's Bread Pudding

Course/Dish: Puddings, Other Desserts