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Bread Pudding Recipe

I blew it.  I should have taken a photo of the bread pudding in the serving dish before we dove into it.  Honestly, I wasn’t thinking blog.  I was thinking dinner and how the day had been insane.  We just needed to get through the meal, you know?

The bread I made this weekend didn’t all get eaten.  We are trying to be mindful of what we are cooking and eating in order to minimize waste.  For those in the future who may stumble across this post, we are in isolation due to the COVID 19 pandemic.  (That sounds terrible…)

I knew I had made a big mistake when Jerry took a bit and then a photo of his bowl.  He told me it was better than his Granny’s bread pudding.  Wow.  I teared up because that is high praise indeed.  This was when I realized that the recipe needed to be shared.  I hope you enjoy it half as much as Jerry did.

Bread Pudding

1 cup sugar

1 stick butter, melted

5 eggs, beaten

2 cups heavy cream

1 TBSP cinnamon

1 TBSP vanilla

1/3 cup raisins

stale, left over bread (12 skices or 6-10 rolls)

Melt the butter in a 9×9 casserole dish.  Mix in sugar, vanilla, cinnamon, eggs, cream, and raisins.

Place the bread into the dish so that the bread begins to soak up the egg/cream mixture.  Turn the bread over so that both sides are covered.  You will have to push the bread down repeatedly into the egg/cream mixture so that the bread sinks and the egg/cream mixture mostly covers the bread.  Cover baking dish with foil.

Place baking dish into a larger baking pan and fill outer pan with water.

Bake at 350 degrees for 45-50 minutes.   Remove the foil during the last 10 minutes so the bread can brown up a bit.


Place 1 cup of sugar, 2 cups of water 1 tsp cinnamon, 1 TBSP butter  into a saucepan and bring to a boil.  Mix 1 tsp cornstarch with 1/4 cup water and add to sugar mixture.  It will not be very thick.  Add 1 TBSP rum and serve hot over the bread pudding.

*You can use coconut rum for a change.



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