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Bread Pudding
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Bread Pudding

Bread Pudding is a deliciously seasoned bread in a creamy vanilla pudding. Easy to make with simple ingredients.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: #breadpudding, dessert, easyrecipe
Servings: 8 servings


  • 8 slices stale honey wheat or white bread I used honey wheat.
  • 1/2 cup raisins (optional) Soak in hot water for 15 minutes and pat dry before using.
  • 2 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1/2 cup sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • whipped cream (optional) for garnish


  • Preheat oven to 350 degrees.
  • Arrange stale bread slices on an ungreased cookie sheet. Place in preheated oven for 4 minutes OR until bread feels dry (but not like toast).
  • Tear bread slices into medium sized pieces. Place in ungreased deep casserole dish. Sprinkle with plump raisins (if using). Set aside.
  • Pour milk and heavy whipping cream into a medium saucepan. Warm over low-medium heat while stirring constantly. When small bubbles form along saucepan's edges, add unsalted butter and sugar. Stir until butter is melted and sugar is dissolved.
  • Remove saucepan from heat and set aside.
  • In a large bowl, combine eggs, vanilla extract and salt. Add warm milk mixture and stir until evenly combined.
  • Pour milk mixture over bread pieces in casserole dish. Stir lightly to make sure bread is thoroughly soaked. Cover and soak for 10 minutes to thoroughly soak bread pieces.
  • Bake uncovered for 45 to 50 minutes OR until bread is golden brown and has pulled away from edges of casserole dish.
  • The bread pudding will rise high while baking. It will settle down while cooling.
  • Serve hot. Top with whipped cream if desired.