Bread Pudding
Prep time
Cook time
Total time
Who doesn't like bread pudding?
Recipe type: Dessert
Cuisine: English
Serves: 8
  • 6 cups very stale plain white bread cubes
  • 5 large eggs
  • 1½ cups sugar
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons ground nutmeg
  • 1½ teaspoons ground cinnamon
  • ¼ cup unsalted butter, melted 3 cups milk
  • ½ cup raisins
  • ½ cup coarsely chopped pecans, dry roasted (optional)
  1. Preheat oven to 350°F.
  2. Cut the bread into one-inch cubes and arrange on a cookie sheet.
  3. Place the bread cubes in the oven and toast for 15 minutes, tossing and rotating midway through toasting. Remove from the oven and let cool while you prepare the custard mixture.
  4. In a large mixing bowl, beat eggs on high speed with an electric mixer until extremely frothy, about 3 minutes (or with a metal whisk for about 6 minutes).
  5. Add the sugar, vanilla, nutmeg, cinnamon and butter and beat on high until well blended and the sugar is mostly dissolved.
  6. Beat in the milk, and then stir in the raisins (and pecans if using).
  7. Place the toasted bread cubes in a greased baking dish or loaf pans and pour the egg mixture over them and toss until the bread is soaked.
  8. Press the cubes down into the liquid and let sit for about 15 minutes to allow cubes to fully absorb the liquid.
  9. Place in the preheated 350° oven and immediately lower the temperature to 300°F and bake 40 minutes.
  10. Increase oven temperature to 425°F and bake until pudding is well browned and puffy, about 15 to 20 minutes more.
  11. Dust with cinnamon sugar and let stand for 15 minutes or so before serving.
Recipe by Orgasmic Chef at