Bread pudding’s origins lie in frugality: The dessert evolved from stale, leftover pieces of bread being soaked in water, sugar and spices to the dairy-rich dish that’s served today. No matter how simple of a recipe you use, the pudding will still require a significant amount of preparation and cooking time. It pairs well with tea or coffee, and can also be served with vanilla ice cream.

Things You'll Need

Prepare the Bread Pudding

Preheat the oven to 350 degrees.

Cut 16 slices of bread into bite-sized cubes with a sharp knife and place them in a large mixing bowl.

Add 1/2 cup of raisins.

Place 1/4 cup of butter and 2 cups of milk in a small saucepan.

Warm the ingredients over medium heat for 10 minutes, stirring regularly with a wooden spoon to prevent the milk from scalding.

Pour the heated milk and butter over the bread and gently blend it with the wooden spoon to saturate all of the bread.

Let the bread sit for 10 minutes to absorb the liquid.

Add 1 tsp. of vanilla, 1/2 tsp. of nutmeg and 1/2 cup of white sugar to the bread.

Crack two eggs in a small bowl.

Lightly beat the eggs with a fork for 30 seconds, and add the eggs to the mixing bowl.

Blend the bread with the rest of the ingredients with the wooden spoon.

Bake the Pudding

Lightly grease the bottom and sides of a 9-inch-by-13-inch glass baking dish with a stick of butter.

Scoop the bread into the baking dish and distribute it evenly with the wooden spoon.

Bake the bread for 40 to 50 minutes. When it sets in the center of the dish, the pudding is done.

Remove the pudding from the oven and set it on the stove.

Prepare the Vanilla Sauce

Place 1/2 cup of butter, 1/2 cup of whipping cream, 1/2 cup of brown sugar and 1/2 cup of white sugar in a small saucepan about 10 minutes before removing the pudding from the oven.

Warm the ingredients over medium heat for five to eight minutes, until it thickens and fully boils. Stir the sauce occasionally with a wooden spoon.

Add 1 tsp. of vanilla to the sauce and stir it in.

Pour the sauce over the entire surface of the pudding. Serve immediately.


  • Serve topped with whipped cream, icecream, pudding, or fresh fruit.