How to make bread pudding

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How to make bread pudding
Bread pudding, if made right, can be a delicious dessert option. (Jupiterimages/Comstock/Getty Images)

Bread pudding is a great way to make old leftover bread into a tasty, easy dessert. You can use any white bread you like for this recipe, but sturdy French bread works best. Yields six servings.

Skill level:

Things you need

  • 3 eggs
  • 1 kg (4-5 cups) stale, dry French bread
  • 3/4 teaspoon nutmeg
  • 100g (1/2 cup) raisins
  • 175g (3/4 cup) sugar
  • 1 teaspoon vanilla extract
  • 480 ml (2 cups) whole milk
  • Hand mixers
  • Loaf pans
  • Mixing bowls

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  1. 1

    Cut the bread in cubes and place in a loaf pan.

  2. 2

    Beat the eggs in a bowl until frothy, then add the sugar, vanilla and nutmeg. Beat well.

  3. 3

    Beat in the milk, then add the raisins.

  4. 4

    Pour the milk mixture over the bread and toss together.

  5. 5

    Let soak for 30 minutes. While the bread soaks, heat the oven to 150 degrees C (300 degrees F).

  6. 6

    Bake for 45 minutes or until custard is set.

  7. 7

    Serve warm or cold, with whipped cream or ice cream.

Tips and warnings

  • This recipe is a wonderful way to use up leftovers. Any sturdy white bread with crusts on will work. Avoid sandwich bread, however, as it will dissolve; French or Italian bread is best. Cut it into cubes and let it sit out overnight. It must be very dry and chewy.
  • You can use half & half, cream, or any combination instead of, or with, the whole milk. Just keep the proportion of eggs to dairy the same. Again, this is a good place to use up whatever leftover cream or milk you have.
  • Feel free to mix in pecans, macadamias or walnuts, or other dried fruit.
  • In most custard recipes, air in the mix is bad and leads to bubbles. Here, though, air in the mixture is good; it will help the pudding rise ever so slightly and remain light and airy.

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