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
  • 5
  • 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


  1. Butter 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.
  2. In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
  3. Pour 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.
  4. Bake 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

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