Bread Pudding
- 15m Prep Time
- 35m Cook Time
- 1h 10mReady In
A classic bread pudding made with stale bread, eggs, milk, and sugar, baked until custardy and golden. Optional raisins and almonds add texture.
Ingredients
- 2 eggs
- 473 ml milk
- 118 ml sugar
- Nutmeg or cinnamon
- 946 ml stale bread or cake cut into cubes
- 59.1 ml seeded raisins
- Almonds
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 321 mg
- Iron: 8.77 mg
- Magnesium: 110 mg
- Phosphorus: 583 mg
- Potassium: 900 mg
- Zinc: 1.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 eggs
- 473 ml milk
- 118 ml sugar
- Nutmeg or cinnamon
- 59.1 ml seeded raisins
- Almonds
Prepare
- 946 ml stale bread or cake, cut into cubes
Let's Cook
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Step 1.
In a large bowl, beat the 2 eggs until light and frothy. Add 1 pint of milk, ½ cup sugar, and optional gratings of nutmeg or cinnamon; whisk until well combined.
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Step 2.
Place 1 quart of stale bread or cake cut into cubes into a buttered pudding dish. Pour the egg mixture evenly over the bread, pressing down gently to ensure all pieces are submerged. Let stand for 15–20 minutes until the bread is thoroughly soaked and softened.
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Step 3.
If using, stir in ¼ cup seeded raisins and optional almonds into the soaked bread mixture, distributing evenly.
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Step 4.
Bake in a preheated 350°F oven for 30–40 minutes, until the pudding is set and the top is golden brown. A knife inserted near the center should come out clean. Let cool slightly before serving.