October 29, 2012

Bread Pudding


  • 6 slices a-day-old bread (french bread works best)
  • 2 tablespoons butter, melted
  • 1/2 cup raisins/nuts (optional)
  • 4 eggs, beaten
  • 2 cups milk
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  1. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread
  2. Sprinkle with raisins/nuts
  3. In a mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture
  4. Bake in the preheated oven for 45 minutes

Bread Pudding Sauce

1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar (or light brown sugar)
1 teaspoon vanilla
1 Tablespoon flour ( or 1 egg)
dash of salt
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

1st attempt Oct 2012
I only make half portions of it.
French bread (bought from Tom's)
It turns out great; and the portion is just enough for our supper plus breakfast the next morning.
 Fresh from the oven.

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