Served warm and drizzled with sauce, this dessert has down-home appeal, says Barbara Little of Bedford, Indiana. 'It's a soft custard-like bread pudding.'

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
SAUCE:

Directions

Instructions Checklist
  • In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add the bread cubes and raisins; mix well. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Bake at 350 degrees F for 50-60 minutes or until a knife inserted near the center comes out clean.

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  • In a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding.

Nutrition Facts

458 calories; protein 6.9g; carbohydrates 76.6g; fat 15.1g; cholesterol 81.9mg; sodium 340mg. Full Nutrition
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Reviews (28)

Rating: 4 stars
11/21/2007
I have my own bread pudding recipe but I use this custard recipe. It's great!! I think bread pudding is not complete w/o custard and this is the PERFECT custard to fit any bread pudding. Thanks for sharing. Read More
(36)
Rating: 4 stars
03/14/2007
Very good bread pudding! I loved the texture of it. I used 3 big potato rolls (sliced in half & torn into 1/2" pieces) instead of bread slices, omitted the raisins & the sauce, (I used a sherry sauce recipe given to me by a friend on my cooking forum....Cooking Friends)& baked it in an 8" by 8" pyrex dish. Hubby loved the sauce & proclaimed it the best bread pudding he'd ever had. Thansk for a wonderful recipe! Read More
(14)
Rating: 5 stars
10/28/2008
I found this to be an excellent recipe just as it is. Simple and good. I was lazy, however, and used canned lemon pie filling instead of the sauce and it worked great. Read More
(13)
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Rating: 5 stars
03/09/2009
my husband has always said he did not like bread pudding. I made this (without the raisins) and he loved it. I found out that his mother had baked a much drier version and he had stayed away from it until now. My friend (who is 79 years old) and I (who love bread pudding) are ecstatic with this recipe. When I tell her I am making it, she is here with spoon and bowl in hand. Read More
(10)
Rating: 4 stars
01/21/2009
One of the best homemade bread puddings I have made yet! I added a little more cinnamon and when I made the sauce I sauted up an apple then added 1 cup of milk instead of the water. Turned out delicious. More fattening i'm sure, but oh well. Great recipe! Read More
(10)
Rating: 4 stars
03/12/2007
This recipe was perfect for what I wanted. I was looking for a simple, tasty bread pudding like the one my mom used to make. This was easy, I had all the ingredients on hand, and it only took about 5 minutes of prep work. The recipe was not overly custardy, but I don't like my bread pudding too custardy anyway. The taste was good old-fashioned. I used skim milk and brown sugar and I baked it in a 9x9 baking dish (I think the 11" dish called for in the recipe would make the bread pudding a little too thin). I didn't make the sauce, just served it with a dollop of whipped cream. It was not out-of-this world fabulous, but it was comfy and delicious like something straight out of mom's kitchen. Read More
(8)
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Rating: 4 stars
02/24/2008
My husband is always asking me for bread pudding. I found this recipe and gave it a try and he loved it. I wasn't to crazy for the custard part but he ate it for a couple of nights and said it was still delicious. Read More
(7)
Rating: 4 stars
01/03/2008
This was a very simple and good bread pudding. I made the sauce and everyone liked it but it was VERY rich so next time i think i will only put about a tsp. or so on each serving. Over all very good! Read More
(7)
Rating: 4 stars
07/27/2009
I did not make the sauce as we like our bread pudding without the fancy sauces. I also didn't use any raisins for the same reason. The only other change I made was to use evaporated milk as I didn't want to use the last of the milk on hand. We really enjoyed it, Several years ago I had a great recipe that made an 8 x 8 pan that we loved and lost the recipe. We don't do alot of dessert but I will make this again. Read More
(6)