Bread Pudding

Make this classic dessert at home next time the craving strikes! it's easier than you think to create this popular restaurant dessert.

Prep Time:
30 mins
Bake Time:
50 mins
Total Time:
30 mins


  • 4 cup dried white or cinnamon swirl bread cubes (6 to 7 slices)*

  • cup raisins, dried cranberries, or other snipped dried fruit

  • 2 eggs, lightly beaten

  • 2 cup milk

  • ¼ cup butter, melted

  • ½ cup sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 teaspoon vanilla

  • 1 recipe Butterscotch Sauce or Bourbon Sauce (optional)

Butterscotch Sauce

  • ½ cup butter or unsalted butter

  • ½ cup half-and-half or light cream

  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • 1 teaspoon vanilla

Bourbon Sauce

  • ¼ cup margarine or butter

  • ½ cup sugar

  • 1 egg yolk

  • 2 tablespoon water

  • 2 tablespoon bourbon


  1. Preheat oven to 350°F. Grease a 1 1/2-quart casserole; set aside. In a large bowl combine bread cubes and raisins.

  2. In a medium bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir into bread mixture. Pour into the prepared casserole.

  3. Bake, uncovered, in the preheated oven for 50 to 55 minutes or until puffed and a knife inserted near the center comes out clean. Cool slightly. If desired, serve with warm Butterscotch Sauce.

Butterscotch Sauce

  1. In a medium saucepan combine butter, half-and-half, granulated sugar, and brown sugar. Cook and stir over medium heat for 5 to 8 minutes or until mixture is slightly thickened and just comes to a full boil. Stir in vanilla. Serve warm. (Cover and chill any leftovers for up to 3 days. Reheat before serving.)

Bourbon Sauce

  1. In a saucepan melt margarine or butter. Remove from heat and stir in sugar. Stir together egg yolk and water. Add to sugar mixture, stirring constantly. Cook and stir over medium-low heat for 4 to 5 minutes or until sugar dissolves and mixture just begins to bubble. Remove from heat. Stir in 2 tablespoons bourbon. Serve warm. Makes about 3/4 cup.

    Bread pudding

Pear-Ginger Bread Pudding:

Prepare as above, except substitute snipped dried pears for the raisins. Substitute 1 tablespoon finely chopped crystallized ginger for the cinnamon and 1 teaspoon finely shredded orange peel for the nutmeg.

Chocolate Chip Bread Pudding:

Prepare as above except substitute chocolate milk for the milk and semisweet chocolate pieces for the raisins. Omit nutmeg and add 1/2 cup chopped pecans, toasted. Omit sauce and, if desired, serve with vanilla ice cream.

Nutrition Facts (per serving)

219 Calories
9g Fat
30g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 219
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 73mg 24%
Sodium 212mg 9%
Total Carbohydrate 30g 11%
Total Sugars 20g
Protein 5g
Calcium 111.1mg 9%
Iron 1.1mg 6%
Potassium 177mg 4%
Folate, total 32.3mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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