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We found my mom's best bread pudding recipe tucked inside her Bible when going through her things. It has become a family tradition on the first snow day of the year, and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Recipe Summary

15 mins
1 hr
10 mins
1 hr 25 mins
1 2-quart dish


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Bread Pudding:
Vanilla Sauce:


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.

  • For bread pudding, whisk together milk, sugar, melted butter, eggs, brown sugar, and cinnamon in a mixing bowl. Gently stir in bread cubes and raisins. Lightly spoon mixture into the prepared baking dish.

  • Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let pudding stand for 10 minutes before serving.

  • For vanilla sauce, whisk together milk, brown sugar, butter, egg, flour, cinnamon, and salt in a heavy saucepan until smooth. Cook over medium heat, whisking constantly, until sauce is thickened and coats the back of a spoon, 10 to 12 minutes. Stir in vanilla extract.

  • Pour sauce over warm bread pudding or serve on the side in a bowl.


The magazine version of this recipe uses 1 cup white sugar.

Cook's Note:

For extra richness, substitute heavy cream for milk; for a lighter dessert, substitute 2% milk for whole milk.

Nutrition Facts

546 calories; protein 10.5g; carbohydrates 91.7g; fat 16.5g; cholesterol 128.8mg; sodium 387.3mg. Full Nutrition