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Easy Bread Pudding

  • Author: Myles
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour + cooling time
  • Yield: 9 servings 1x


This Easy Bread Pudding is sweet. It comes with a bit crispy top, but it is soft and moist on the inside. A perfect classic dessert, indeed!



Bread pudding:

6 slices bread

2 cups scalded milk

3 large eggs

3 tablespoons butter

1/2 cup granulated sugar

1/2 teaspoon salt

1 tablespoon vanilla extract


2 tablespoons flour

2 tablespoons butter (unsalted)

1/2 cup packed brown sugar

2 cups whole milk

1/2 cup raisins

1 tablespoon vanilla extract

1/4 cup brandy

salt, to taste


Bread pudding:

  1. Preheat oven to 350 degrees Fahrenheit and lightly butter a baking dish (8X8).
  2. Cube the bread, about an inch in size, and add to the baking dish.
  3. In a small pot over medium heat, add milk, sugar, salt, and butter. Stir occasionally until scalded, and then set aside.
  4. Once the milk mixture has cooled slightly, stir in vanilla and whisk in the eggs one at a time.
  5. Pour custard over the bread but be sure to reserve some to spoon over the top.
  6. Set aside for about 20 to 30 minutes or until the bread has soaked the liquid in.
  7. Sprinkle with raisins and bake for about 45 minutes.


  1. Melt butter over medium-low heat. Add flour and cook for a minute. Whisk continuously.
  2. Add scalded milk while mixing, and then add brown sugar and salt. Stir until thickened.
  3. Remove from heat and add brandy.
  4. Pour over bread pudding while it is still warm.


  • You can replace the brandy with the same amount of either rum or bourbon.
  • If you are using fresh bread, bake at 250 degrees Fahrenheit for about 10 minutes after cubing. This should help dry it out.
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