Total Time
Prep 15 mins
Cook 45 mins

My niece in South Carolina sent me this recipe for bread pudding. It was the first time I ever had it. After trying it for the first time, I did make a few adjustments to cater to my taste, although the orginal recipe was quite good. I wanted it to be a bit sweeter so increased the sugar from just under a 1/2 cup to just over 3/4 cup. I also added the double strength vanilla. This pudding can be eaten warm or chilled...topped with pouring cream if desired.

Ingredients Nutrition


  1. Toast bread.
  2. Butter one side only; cut into 16 cubes per slice.
  3. In mixing bowl, add eggs, salt, cinnamon, vanilla, and sugar, whisk until well blended.
  4. Add milk to the egg mixture and whisk until well blended.
  5. Put the bread cubes into a buttered 1 1/2 quart casserole dish.
  6. Sprinkle the raisins over the cubes of bread.
  7. Pour the egg/milk mixture slowly over the top.
  8. Bake in a 350 degree oven for approxiately 45-55 minutes, until a silver knife inserted into the center of the pudding comes out clean.
Most Helpful

This is now a family favorite! I didn't have any cinnomon or vanilla so I substituted with a pinch of nutmeg, and used a loaf of failed homemade bread. (It didn't turn out for sandwich slices) but it made a great pudding! Thanks for sharing!

5 5

I did it! lol I've never made bread pudding before but I have now! And it was yummy!!! I posted some pics, hope you enjoy. Thanks for the "fear free" recipe! I can't wait to make it again and try some add-in ideas...dried apples...peaches...cranberries...mmmm I plan to take this to my families holiday dinner so there is no telling what I will have added by then. lol

5 5

Love it! Love it! Love it! This was so easy to prepare, and so yummy!! I followed your instructions exactly, and didn't change a thing. A real nice change from the rice pudding recipe that I usually make. This was a hit! Thanks, Sandylee!