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Basic Bread Pudding


2009 Basic Bread Pudding Photo by Carroll Pellegrinelli, licensed to About.com

Basic Bread Pudding

2009 Basic Bread Pudding Photo by Carroll Pellegrinelli, licensed to About.com
It's amazing such simple ingredients can made such a rich dessert. Thanks to Aileen F. for sharing her recipe for Basic Bread Pudding.

Prep Time: 35 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 20 minutes


  • 5 eggs
  • 3/4 cup sugar
  • 2-1/2 cups milk
  • 2-1/2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon cinnamon or freshly gound nutmeg
  • 1/4 teaspoon salt
  • 8 cups day-old French bread, divided
  • 3/4 cup raisins* or other dried fruit
  • 1 cup chopped and lightly toasted nuts (pecans, walnuts, hazelnuts etc)
  • 2 tablespoons butter
  • 3 tablespoons cinnamon-sugar mixture**


Preheat oven to 325 degrees F. Grease a 13x9 pan. With hand mixer or wire whisk beat eggs until lemon colored. Add sugar and beat until dissolved. Next add milk and cream. Combine. Add vanilla, cinnamon and salt. Stir in 6 cups of bread. Allow to rest for 20 minutes. Stir in dried fruit* and nuts. Dump bread mixture into prepared pan. Top with remaining bread. Press bread down. Brush dry bread pieces with melted butter. Sprinkle with cinnamon-sugar mixture**. Bake for 45 minutes or until edges are done and center still shakes a little. Allow to cool for 30 minutes before serving.

*If you want more flavorful raisins, plump them. Cover the raisins with very warm water and allow sit for 10 minutes. Instead of water, liquor or juice can also be used. If using room temperature liquid, soak raisins for 25 minutes.
**Instead of purchasing the cinnamon-sugar mixture, you can make your own. Mix 2 tablespoons of sugar with 1 tablespoon cinnamon. More or less cinnamon may be used. Just be sure to keep to the total amount the same.

Servings depending portion size, apprx. 12 to 16.

Serve warm with a Hard Sauce
or a Caramel Rum Sauce.
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