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Don't throw out your stale bread. Turn it into this custardy dessert that is bread pudding. One of my favourite things to do is collect little pieces from different loaves of bread (French, Italian) to give it some real texture and flavour excitement. :)
Total Time: 45 minutes
Line a pudding bowl with white bread, cutting the slices to fit the base and sides of the bowl as tightly as possible.
Stew the fruit and sugar gently until soft (about eight minutes). Drain off a little of the liquid into a jug.
Pour the fruit into the bread-lined bowl and cover the top of the bowl with another slice of bread cut into a circle. Press a plate that fits snugly inside the top of the bowl on top of the pudding and on top of this press a heavy weight. (I use a couple of heavy weights from my weighing scales but two tins would do just as well.)
Leave overnight in a cool place - or for twelve hours or so - then carefully turn over using a large plate. Tap the pudding bowl hard and carefully lift it, and the pudding should turn out in a shining red dome of fruit. Pour the remaining fruit juices over the top and serve with fresh cream or ice-cream. If it collapses, it's still delicious.
By Lucy from Oxford, UK
My husband was raised on this. This one is a specialty of his grandmother and his mom. Yummy!
Place brown sugar in top of double boiler. Cut bread in 1 inch squares and place over brown sugar. Add raisins. combine milk, eggs, salt and vanilla; pour over bread. (Do not stir while cooking. Do not lift lid.) Place over simmer water and cook 1 hour. Serve with whipped cream, if desired. Brown sugar forms a sauce over pudding.
By Robin from Washington, IA
Preheat oven to 350 degrees F. Butter an ovenproof bowl, and set a kettle of water to boil.
Tear bread into irregular pieces and toss them in the bowl. If you'd like to add raisins or other dried fruit, gradually sprinkle them in as you fill the bowl with bread, so they're evenly distributed. Use about 1/4 - 1/2 cup of fruit for every 2 cups of bread.
Custard:Make just enough custard to cover the bread. In another bowl, lightly beat eggs and sugar with milk or cream, at a ratio of 2 eggs and 1/2 cup sugar to every 1 cup milk. Add 1 tsp. of your favorite extract, 1 tsp. cinnamon, and 1/4 tsp. of nutmeg for every cup of milk. Pour slowly over the bread. Lightly sprinkle the top with a little extra cinnamon and sugar. It's okay if you have to squish the bread down a little to get it under the liquid - it will compact.
If you have a lot of liquid at the top, wait 2-3 minutes to see how much the bread will absorb. If there's still a lot after that time, spoon some off before putting it in the oven.
Put the bowl into a roasting pan. Open the oven and pull the shelf out halfway. Center the pan on the shelf, then fill it about 2/3 full with boiling water. CAREFULLY push the oven shelf back in and close the door. Bake at 350 degrees F for 50 minutes. Test for doneness by sinking a knife halfway into the bowl.
A bit of moisture and a few crumbs clinging to the knife means it's done, but if there's a wet slick of custard on it, put it back for 5-10 minutes. If the top of the custard looks done but the knife is still very wet, turn off the oven and leave it alone for 20-30 minutes.
Remove bowl from roasting pan and allow to cool at least 30 minutes before serving. Serve warm, room temperature, or cold. Leftovers should be covered with a lid or plastic wrap and refrigerated.
Notes: The water bath is important, so don't skip it or let it boil dry. It prevents scorching and helps the pudding stay moist.
I didn't specify how much bread or custard to use because batches of stale bread vary wildly in terms of how much liquid they can absorb.
In terms of flavors, this recipe is totally customizable. Make it your own by using whatever fruits, extracts, and spices you and your family enjoy.
By Fishercat from Albany, NY
This is a great dessert, especially for cold weather. Very simple to make!
Remove crusts from baked bread and cut into 1 inch cubes. Set aside. In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices...
Combine the bread crumbs, milk, eggs, sugar, salt and margarine together. Add the raisins and vanilla. Pour into a well greased baking dish. Bake at 350 degrees F for 35-40 minutes or until firm.
Combine pineapple, milk, and bread in a mixing bowl. Stir together and let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9x9 inch baking pan.
This lighter version of bread pudding has a minty flavor and is bursting with deep-purple baked blueberries. The pudding can be prepared a day in advance. It is best when refrigerated for at
Heat the milk and pour over the bread cubes. Add the eggs beaten with the sugar and butter cut in small pieces. Mix in raisins. Add 1 tsp of vanilla. Bake at 350 degrees F until pudding is firm. Serve with light cream or milk (opt.)
Place bread cubes in a greased 9x13 inch baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread
Recipe for Easy Bread Pudding. Mix sugar, salt, and cinnamon in a large bowl. Beat in eggs and slowly stir in milk. Add rolls that have been broken up into small pieces. Add raisins. . .
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This is certainly one of the most decadently delicious desserts I've ever eaten. Croissants are by themselves a great addition to any meal, but layered in a rich egg custard type pudding is way over the top and very close to "Gilding the Lily".
Give very small servings because Death by Bread Custard-Pudding is about as rich as it gets. It is also one of the easiest desserts you'll ever find.
Preheat oven to 350 degrees F.
Tear or cut croissants into 1 inch cubes and place in a buttered casserole dish or pan (which has a good lid).
Beat eggs and egg yolks with sugar until sugar is dissolved. Add heavy cream, while beating. Add vanilla and stir in raisins.
Pour over croissant cubes and allow to sit until all cubes are soaked. Cover pan or dish and place in pan of hot water. Carefully place in preheated oven and bake covered for 45 minutes.
Uncover and continue baking for another 45 minutes. (Unless you plan to add meringue to top)
If desired, a meringue can be made and added to top of hot bread custard-pudding the last 10 minutes of baking just to brown meringue slightly. Remove from hot water bath before adding meringue to make handling easier. Use the 5 egg whites and 2/3 cup sugar to make meringue and pile it on "mile-high".
|Time:||20 Minutes Preparation Time|
1 1/2 Hours Cooking Time
Source: Our daughter brought this recipe back from Las Vegas. The employees had a big party when the Luxor Hotel and Casino was all finished and ready to open. This dessert was one served at the Grand Opening, and they "captured" one of the chefs and didn't turn him loose until he gave them the recipe. Can you imagine eating something like this 5 times a week? I think our SIL did for about 2 weeks. Now, about once a month is enough. :-)
By Pookarina from Boca Raton, FL
This guide is about a bread pudding recipe without liquor. There is no shortage of delicious bread pudding recipes that do not contain alcohol.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Looking for a great bread pudding recipe. One that doesn't contain liquor, but has LOTS of raisins! Anyone got one they'll share? The richer the better! Thanks!
Kip from Llano, TX
Go to Cooks. com there's a very good Microwave Bread Pudding recipe. I like to use 12 grain bread, more raisins ( or craisins are good also) you can also use powdered milk and Egg Beaters with this recipe with good results and leave out the salt.
Old Fashioned Bread Pudding
2 cups milk
3 eggs, beaten
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 slices white bread, without crust
1 teaspoon cinnamon
1/2 cup raisins, optional
Heat milk over low heat until hot, but not boiling. In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly. Stir in vanilla.
Place bread slices in a buttered baking dish, (sprinkle raisins over bread, if used), about 2-quart size. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered, at 300° for about 50 minutes, or until a knife inserted near the center comes out clean. Serve warm with vanilla sauce or other dessert sauce, if desired.
I have an old family recipe my Popa used to make. We don't like it with raisins, but you could add.
2 eggs, beaten
1 1/2 Cups sugar
1 1/2 Cups milk
2 Tbsp Flour
1/2 tsp salt
1 tsp vanilla
5 slices of white bread torn into bite size pieces(original recipe calls for 4 slices, but I prefer a little thicker)
Mix all ingredients, bread last, and pour into 8 x 11 cake pan. I also use about 8 - 10 pats of butter on top, then sprinkled heavily with cinamon (pretty well covering it)
Bake at 450 for 20 min
As a kid we served warm from the oven with cold milk over it, now I like it warm with ice cream! Yum! Not for calorie counters! ENJOY!
Here's a pudding recipe in the slow cooker.
Slow cooker bread pudding
This cinnamon and nutmeg spiced bread pudding is made in the slow cooker, with bread cubes, eggs, milk, and optional raisins.
· 4 cups French bread cubes, toasted
· 2 1/2 cups milk, scalded, cooled slightly
· 2 eggs, beaten
· 3/4 cup sugar
· 1/4 teaspoon cinnamon
· dash nutmeg
· dash salt
· 1 teaspoon vanilla extract
· 2 tablespoons melted butter
· 1/2 cup raisins, optional
· dessert sauce or whipped cream for garnish
Lightly butter the slow cooker then add bread cubes. In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter. Pour milk mixture over the bread cubes then add raisins, if desired. Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set. Serve with a dessert sauce (links below) or whipped cream.
Here's a rich one from my my favorite cookbook:
RAISIN HONEY BREAD PUDDING
3/4 c. raisins (no reason why you couldn't add to taste)
1/2 c. honey
4 c. white bread cubes
1 quart of milk
1/4 c. sugar
1/4 tsp salt
2 tsp vanilla
Few grains of nutmeg
Rinse raisins and drain. Combine honey and bread cubes; cook over low heat and stir until bread absorbs honey(2-3 minutes. Blend milk,slightly beaten eggs,sugar,salt and vanilla together; add with raisins to bread cubes; mix well. Pour into buttered baking dish. Sprinkle with nutmeg(I prefer cinnamon) Place dish in pan of hot water and bake in moderate oven(350*F) 1 hour or until knife inserted in center comes out clean. Serve with plain or whipped cream.
MAKES 6 TO 8 SERVINGS
A wonderful Rice Pudding recipe without liquor.
AMARETTO RICE PUDDING
1 cup uncooked rice
1 Qt. Milk
8 Tbsp butter
3/4 cup Sugar
2 oz Amaretto syrup
5 beaten eggs
1/2 cup Raisins
Combine uncooked rice with milk. Bring to a boil and cook over low heat until rice is tender and has absorbed most of the milk. Mix in butter, sugar, Amaretto, raisins and beaten eggs. Place into buttered 2 Qt casserole dish. Sprinkle with cinnamon. Bake at 350 deg. 25 min. Serves 6-8. Wonderful!
A simple old-fashioned recipe for bread pudding and/or rice pudding.
Brenda from Glen Allen, VA
The bread pudding I make is VERY simple, although many variations can be added.
6-8 slices bread, buttered. (I prefer butter-better flavour)
3 tablespoons sugar
3 tablespoons sultanas
750mls -1litre milk (depending on amount of bread).
Cut bread into quarters, put one layer on bottom of dish. Sprinkle 1 tablespoon sugar and 1 tablespoon of sultanas over layer. Repeat with remainding bread, sugar, sultanas.
Beat the eggs - (I just use two forks and whip them a bit) and add to milk.
Pour milk/egg over bread.
I leave the dish stand for a couple of hours (this seems to help in preventing pudding from sinking after cooking) and then bake in a slow oven (about 160 degrees for about 50 mins - 1 hour.
It is cooked when the top is reasonably firm and brown. (Same as a cake)
Variations are endless:
choc chips sprinkled between layers or drinking chocolate
put jam on buttered bread before layering
apple and cinnamon between layers
My husband and sons actually prefer the simplest version (as above) served with whipped cream, and my husband loves it cold.
This is the recipe I use and everyone who has it says it is the best they ever had. I got this from an old friend who passed away many years ago.
Shirleys Bread Pudding-Whiskey Sauce
1 1/2 quarts milk or half-n-half 1 1/2 cups sugar
2 teaspoons vanilla 15 eggs, slightly beaten
1 stick butter 1 cup golden raisins
1 cup chopped toasted pecans Cinnamon to taste
10-12 slices sour dough bread, cut into small squares
Butter a 9X13 pan Mix bread, raisins, nuts and cinnamon and put in pan. Blend sugar, vanilla, butter, milk and eggs in large pan and cook on low until sugar is dissolved and butter is melted. Pour over bread. Let sit for about 1 hour for milk to soak in or cover and put in refrigerator over night. Bake at 325 for about 11/2-2 hours or until knife inserted comes out clean. Serve warm with hot whiskey sauce.
2 cup sugar 3/4 cup water
1 stick butter 2 teaspoons vanilla
1/4 cup cold water 2 Tbs. cornstarch
3/4 cup whiskey
Cook first sugar, butter and 3/4 cup water until butter is melted and sugar dissolved. Thicken with cornstarch mixed with 1/4 cup cold water. Remove from heat, add vanilla and whiskey. This will not be thick-just a little more than if you didnt use the cornstarch and gives it a little body.
I make a delicious and EXTREMLY easy bread pudding. I tear up bread till 2/3's of a 3 qt cassarole dish is filled. I then put 1 Tblsp cinnamon, 1/2 tsp each of cloves and nutmeg on the bread. Then I beat 4 eggs, a quart of milk, 1 Tblsp vanilla (pure is best) and pour that over the bread. I chop up 1/4 cup butter and mix that in. I let all this set for about 15 to 20 min so the bread will soak the mixture in. Then I bake it @350 degrees for about 45 min. It is done when a knife inserted mear the middle is clean. Great hot or cold.
Both are basically just a custard with the bread or rice loaded into it.
Microwave Bread Pudding
1 lrg. can evaporated milk 1 2/3 cups water (This makes 3 1/3 Cups of reg milk.
6 slices bread, buttered and cubed 3 Tbsp.butter
1/2 cup sugar
1/2 tsp. nutmeg
1 tsp. vanilla raisins (about 1/2 - 1 cup)
Scald the milk. Beat the eggs and add sugar, salt, nutmeg, vanilla. Combine with the milk.Place half of the bread cubes in bottom of casserole and add half the raisins. Add remaining bread and raisins. Bake in microwave on HIGH about 12 minutes or until knife put into centre comes out clean. Very easy,quick cooking and tasty. Enjoy!
I am trying to find a good and easy Bread Pudding with the vanilla sauce that goes over it. I can't seem to be able to find a good and easy one. Please help. I would like a creamy sauce to go over it. I've had it in restaurants that were delicious, but when I make it, it just isn't right. We don't like raisins though. Can any of you readers please help? My husband loves it
Kay from Clyde
6 cups stale French bread
1 quart milk
1/2 cup butter, melted
2 cups sugar
1/4 cup bourbon
1/2 cup raisins (good with dried cranberries)
1/2 cups chopped pecans
2 teaspoons vanilla
1 cup shredded coconut (optional)
Soak the bread, which has been broken into small pieces in the milk. Cream well the butter and sugar, and add the eggs one at a time,. Stir in the vanilla, then the raisins, pecans and bourbon. Mix the soaked bread and pour into a 3-quart Pyrex pan. Bake at 350 degrees for 40-50 minutes. This is best served warm.
1 stick butter
1 cup sugar
1 eggs, beaten
1/4 cup bourbon
In top of double boiler, melt butter and sugar. Gradually whisk in egg. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding/ If not, warm sauce slightlyl before serving and serve in a sauce boat.
Google the following: southern food.about.com In the search put: bread pudding You will get many, many listings -- You should find what you're looking for.
You may want to fix it with a few raisins, as they will flavor the bread pudding, and just pick them out when you eat it. Sometimes you just have to use some ingredients or the dish will not taste the same. I love bread pudding with vanilla sauce!
I would like to request a recipe for a simple bread pudding. Thank you readers.
Cook Time:50 mi
Yield: 8 to 10 servings
CloseTimes:Prep10 min Inactive Prep24 hr 10 min Cook50 min Total:25 hr 10 min Recipe Tools:
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Good Morning Rosalie,
The recipe I use for Bread Pudding just couldn't be easier. In the first place, Bread Puddings were "invented" by frugal mothers who were not inclined to waste their good white breads, homemade biscuits, cinnamon buns, yeast rolls, and cake donuts, just because they were less than fresh. At the same time, they used bread pudding to add a
little more nutrition to that frugal use of leftover breads by adding good fresh eggs, butter and milk.
Cinnamon and vanilla were the flavors most often used, but sometimes a bit of orange, lemon and/or almond extracts were added as well. Raisins were incorporated into the mixture to add that extra texture and sweetness. Sometimes, chopped nuts and applesauce were added. These additions may be used without changing the basic recipe.
A good Bread Pudding Recipe is not carved in stone, so I'll give you a Basic recipe, and you can go from there. Any questions, just write to me at
< kitcat22791 AT gmail.com > and I'll do my best to answer ASAP.
Basic Recipe for Bread Pudding
8-10 cups bread cubes (white bread, homemade biscuits, white or yellow cake, cake or yeast donuts, and cinnamon rolls can be used. Just remember to adjust the sugar if you use already sweetened breads or rolls.
2 cans (12 oz) Carnation Canned Milk
12 ounces water
1/2-1 cup (more or less) light brown sugar
3 whole large eggs, lightly beaten
2 tsp vanilla
1-2 tbsp. ground cinnamon (We love cinnamon)
1/3 -1/2 cup butter (melted)
1/2 cup raisins mixed in with bread cubes (optional)
1/2 cup chopped pecans or walnuts mixed in with bread cubes (optional)
1 cup applesauce or mashed ripe banana (optional)
Place the bread cubes (including raisins, craisins, or chopped nuts) in a large buttered pan.
Add together canned milk, water, beaten eggs, brown sugar, vanilla and cinnamon. Include applesauce or ripe banana in this mixture if you are using either.
Mix well, and add melted butter to the liquid mixture. Pour over the bread cubes, making sure that all bread is submerged in the milk mixture. Allow to sit and "soak" while the oven pre-heats to 325º.
Place the pan in the oven, and bake for about 40 minutes or until you see a nice light brown color. Bread Pudding should be pretty well "set" in the 40 minutes, but if it seems to be less than done in the middle, bake it a little longer.
Since this bread pudding will rise some, you may want to place foil under the pan to catch any run-over in case it happens while baking. I always do.
Remove from oven and allow to cool before placing in refrigerator. Bread pudding can be eaten warm with heavy cream, ice-cream or whipped cream, but it's delicious all by itself. Our family will eat it cold from the refrigerator for breakfast if we have it.
Good Luck. It's very easy. Julia in Boca Raton, FL
I am looking for a recipe for Bread Pudding and hard sauce. Thanks.
Debbie from Crawfordsville, Indiana
I am looking for a recipe for bread pudding that uses cinnamon and apples. I had one once years ago and it was the BEST!
Gabrielle from Alabama
It's been years since I've had bread & butter pudding myself but I found this recipe through google.
Bread and Butter Pudding
Butter the sides and bottom of a deep pudding dish; butter thin slices of bread and put in the dish. Sprinkle thickly with sugar, add a little cinnamon, chopped apple or any kind of preserves between each slice until dish is full. Beat 2 eggs and add a tablespoon of sifted flour; stir 3 cups of milk and a little salt; pour it over the bread and let stand 1 hour. Bake slowly with cover on, &frac; of an hour. Remove cover and let it brown.
I might try it myself.
I have been looking for years for a recipe my grandma made. She started with a can of biscuits in a casserole dish, she added a mixture of egg, milk, sugar, and I don't know what else. We had it for breakfast. It sounds like some type of bread pudding, but I can't replicate the taste even close. Does this sound familiar to anyone? Your help would be appreciated. Since my mother passed, there's no one who knows the recipe.
By Denise from Dothan, AL
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Heat milk (don't boil) with raisins. Pour over bread cubes, and add remaining ingredients and mix. Pour into greased pan and bake until set at 350 degrees F for 30-45 minutes.
By Robin from Washington, IA
This is one for chocolate version: 2 cups milk, scalded; 4 slices day-old bread; 1 egg, beaten slightly; 2 tbls. cocoa, heaping; 1/3 cup sugar; 1/8 teaspoon salt; 1 t. vanilla. [This recipe may be doubled and cooked in microwave oven. If so, check after 10 min. on HIGH. It will probably be done.] Heat regular oven to 350. Spray small casserole or loaf dish with non-stick spray, or grease well with butter or margarine. Beat egg, adding a little scalded milk while beating, then decant into rest of milk. Add bread, with crust removed, broken in small pieces, to milk/egg mixture. Add this to dry ingredients which have been mixed together. Put into dish and bake, uncovered, for 1/2 hour. Serve with hard sauce or one of your choice. This recipe was from my mother and mother-in-law (at separate times). Mother also made one without cocoa, using raisins. I can't find that one. (06/07/2005)
This is a great and easy recipe for bread pudding.
Preheat oven to 350 degrees F. Grease a 9x13 cake pan. Tear bread into pieces and place in pan. Pour 3 cups milk over all, let set 20 minutes. Combine remaining 4 cups milk,2 eggs and pudding mix with wire whisk. Pour over bread mixture, patting bread down as necessary to coat all pieces. Bake 45 min to 1 hour. If you like more cinnamon in your bread pudding, you can add some to the milk before baking. Top with a sauce made out of 3 cups milk, 2 tsp rum flavor or vanilla and 1 pkg instant vanilla pudding. Serve with a dollop of whip cream or cool-whip. This is very yummy and I get a lot of requests to make this. (06/07/2005)
BREAD PUDDING WITH BOURBON SAUCE
Preheat oven to 375 degrees F. Place bread in large bowl.
Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla
and cinnamon in medium bowl to blend. Pour egg mixture over
bread. Add raisins; mix gently to coat bread. Transfer mixture
to 9x5x3-inch glass loaf baking dish.
Cover baking dish with foil. Bake pudding 40 minutes. Remove
foil and bake until top is golden and tester inserted into
center comes out clean, about 30 minutes longer. Cool slightly.
Melt butter in top of double boiler set over simmering water.
Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk.
Whisk until mixture thickens slightly and candy thermometer
registers 160 degrees F, about 1 minute. Remove from heat.
Cut hot or warm bread pudding into 6 slices. Transfer to
plates. Spoon bourbon sauce over each portion and serve.
Makes 6 Servings.