This is one of my favorite desserts. The sauce makes the dessert! I don't use raisins, but a lot of people like to add them in.

MIEN

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Butter an 8x8 inch glass baking dish. Soak bread in hot milk for five minutes. Stir in 3/4 cup sugar, 1 tablespoon butter, salt, eggs, and 1 teaspoon vanilla. Pour into the baking dish.

  • Line a roasting pan with a damp kitchen towel. Place baking dish on towel inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake for 60 minutes. Cool on wire rack.

  • While pudding cools, combine 1 cup sugar, 1/2 cup butter, cream, and 1 teaspoon vanilla in a large saucepan. While stirring, bring to a boil. Reduce heat to low, and stir 3 minutes more. Spoon over warm bread pudding.

Nutrition Facts

349 calories; protein 6.4g; carbohydrates 38.1g; fat 19.3g; cholesterol 256.5mg; sodium 262.1mg. Full Nutrition
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Reviews (268)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/25/2007
I am always asked to make this again...there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and half white sugar, and I used half milk and half cream. I also sprinkled some raisins on top as an after thought. It turned out great because the people who don't eat raisins can just pick them off instead of digging for them. I used a regular 8x13 brownie pan on just my oven rack, no water bath, reduced the temp and baked for well over an hour. (If I even get a hint of egg taste, I won't eat it...this doesn't taste like eggs.)Marvelous recipe! I always bake it when the kids are sleeping and hide it so I don't have to share. I'm greedy! Read More
(248)

Most helpful critical review

Rating: 2 stars
12/30/2011
I am a bread pudding expert! This is not a good recipe. It's an egg custard with bread, and not a whole lot of substance. The egg taste really came through. The sauce was good but not a lot of flavor, just amazing number of calories. Don't serve it immediately after it comes from the oven. Allow it to cool and "set up," or it will be too wet, like some other reviewers must have discovered. I actually thought it was better cooled substantially. I won't make this again. Read More
(16)
314 Ratings
  • 5 star values: 234
  • 4 star values: 43
  • 3 star values: 21
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
07/25/2007
I am always asked to make this again...there is never enough! I used 5 cups fresh french bread, cut out one of the eggs, and did what an earlier reviewer suggested: use half brown sugar and half white sugar, and I used half milk and half cream. I also sprinkled some raisins on top as an after thought. It turned out great because the people who don't eat raisins can just pick them off instead of digging for them. I used a regular 8x13 brownie pan on just my oven rack, no water bath, reduced the temp and baked for well over an hour. (If I even get a hint of egg taste, I won't eat it...this doesn't taste like eggs.)Marvelous recipe! I always bake it when the kids are sleeping and hide it so I don't have to share. I'm greedy! Read More
(248)
Rating: 5 stars
10/09/2003
Awesome recipe. The sauce is definitely a winner and should be used warm. I added cinnamon and nutmeg to bread pudding and also used nutmeg in the sauce. Incredible! Cooks well not in a water bath too, just lower the heat a little. Read More
(176)
Rating: 5 stars
01/02/2010
I've been using this recipe for 6+ yrs & it is my most requested recipe. I make it for comfort food. It is a custard-like pudding, not thick & dry (although I do add a little extra bread. I use unsliced Italian or french bread with crust removed cut or torn in lrg. squares. I add 1 tsp. cinnamon, 1/2 tsp nutmeg and hi-quality fresh vanilla and unsalted butter. This always needs to cook longer than the 1 hour called for. I now use a glass dish so that I can see precisely when it is done and not overcooked. Read More
(145)
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Rating: 5 stars
01/02/2004
Before I made this recipe I read all the comments, so instead of using an 8x8 I used an 8x11 pan. The pudding was still moist but not watery. We loved it!!! The sauce was perfect, did not change a thing!! Thank you for sharing, this will be added to my favorites and it will be part of our family recipes. Read More
(61)
Rating: 4 stars
10/09/2003
This was the first bread pudding I've ever made. I took it to work and my co-workers loved it. My supervisor said it was the best thing he had put in his mouth in a long time. I used raisin bread and added a couple of tablespoons of bourbon to the sauce -- Good work Missi! Read More
(50)
Rating: 5 stars
10/12/2003
I did add 1 tsp. nutmeg and 1 tsp. cinnamon to the bread pudding. Used french bread (approximately four cups). Will probably eliminate crust of french bread. Pudding was GREAT...sauce was GREAT without any additions to the recipe. Read More
(45)
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Rating: 5 stars
10/09/2003
This bread pudding is the BEST ever! My new favorite recipe! Since I didn't use the full carton of heavy cream (the recipe calls for a 1/2 cup) I whipped what was left into whip cream to use on top. Read More
(42)
Rating: 4 stars
02/07/2011
This is a nice, moist bread pudding. Putting the bread in boiling milk prevents having the chunks of dry bread that sometimes occur with other bread puddings. I added 1 tsp cinnamon and 1/2 tsp nutmeg, skipped the water bath, and omitted the sauce (I was serving it for lunch, not dessert and wanted to avoid all that sugar and fat). The family enjoyed it. Read More
(37)
Rating: 4 stars
10/09/2003
i have never had bread pudding b4 and i dont like rice pudding (b-cause of the texture) but this was very yummy! the sauce is FABULOUS! i used day old cinnamon bread and sprinkled nutmeg on top b4 i baked it. i was a little daunted by the water-bath technique but the pudding was firm and custardy not soggy and gross thanks to the water-bath (i think). it's a very christmas-y tasting dish. BUT VERY SWEET! Read More
(26)
Rating: 2 stars
12/30/2011
I am a bread pudding expert! This is not a good recipe. It's an egg custard with bread, and not a whole lot of substance. The egg taste really came through. The sauce was good but not a lot of flavor, just amazing number of calories. Don't serve it immediately after it comes from the oven. Allow it to cool and "set up," or it will be too wet, like some other reviewers must have discovered. I actually thought it was better cooled substantially. I won't make this again. Read More
(16)
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