President Clinton's Bread Pudding

President Clinton's Bread Pudding

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Charlotte Hill


Never tried before. Read it in White House Chef by Ronnie Seaton.


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1 Hr
24 Hr 50 Min


  • 1
    loaf of raisin bread
  • 1 c
    whole milk
  • 1 c
    white sugar
  • 4 Tbsp
  • 1 Tbsp
  • 1 c
    light brown sugar
  • 1 stick
    melted butter
  • 2
  • 1/2 c
    golden raisins
  • 1/4 c

How to Make President Clinton's Bread Pudding


  1. Remove crusts. Toast bread on sheet pan in oven at 350 degrees--10 minutes.
  2. For custard, mix whole milk, 1 cup heavy whipping cream, white sugar, 1 tablespoon vanilla, cinnamon, 1 stick melted butter, 2 whipped eggs, in one bowl.
  3. Spray 9" x 13" pan with oil, place bread pudding in pan, cover with custard mix. Sprinkle raisins over all.
  4. Place 9" x 13" pan in larger pan with 1/2 water (bread will not burn). Place in oven 40 minutes at 350 degrees.
  5. In separate pot, add 1 cup heavy whipping cream, 2 tablespoons vanilla, 1 cup light brown sugar. Place on stove at medium heat, stir until sugar dissolves. Add rum of choice, cook 10 minutes. Glaze over bread pudding.
  6. Garnish pudding with pecans or walnuts.

Printable Recipe Card

About President Clinton's Bread Pudding

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

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