bread pudding

March 20, 2011

I have never made bread pudding before and I can’t recall ever being served bread pudding either.  It’s not the most enticing name, bringing to mind a marriage of croutons and Snack Packs – not exactly a winning combination.  However, when I called my father to tell him I would be crashing my parents’ belated St. Patrick’s Day dinner, the sound of delight in his voice was evident as I let him know a bread pudding would be joining me.

(By the by, when did a straight-forward corned beef and cabbage dinner become so delicious?!  In my childhood, this meal was synonymous with a sour soggy plate of stewed bland colors that my younger brother and I could bear only with the help of French’s mustard racing stripes and plugging our noses to ingest the rest.  My taste buds must be maturing now as I was absolutely enchanted in this year’s meal: the salty vinegar flavours of corned beef, cabbage, carrots and potatoes contrasted wonderfully with the lightly sweet and creamy qualities of buttered soda bread and a Guinness.  I even went back for seconds!)

This recipe comes from what I’ve affectionately known my entire life as the Red and White cookbook.  The book has been a staple of my mother’s collection and I have inherited her mother’s copy of the same cookbook.  It is fabulously informative, divided by tabs into twenty separate sections, with color photos, and simple instructions with suggestions for variations on the recipes.  Best of all – it’s a binder!  A cookbook that lies flat when opened!!

This is a superbly simple recipe that I was able to bang out to completion in under one hour, including cooking time.  And if you were like me, having never enjoyed bread pudding before I’ll let you in on the secret: it’s custardy french toast for dessert!

This recipe yields 6 servings and has an accompanying Whiskey Sauce topping.

Bread Pudding Ingredients

  • 4 eggs
  • 2 cups milk
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 3 cups (about 4 slices) dry bread cubes
  • 1/3 cup raisins or other dried fruit

Dry bread.  There is a few way you can do this, either leaving the bread out overnight or toasting the slices.  I have a tiny toaster so I baked the slices for 15 minutes in a 300 degree oven.  Cut (for more fun, rip and tear) bread into cubes.  Place cubes in a baking pan.  (I have a 9″ round pan, but an 8″ round or 8×8 would also work.  Use what you have in your cupboards, most of the time it will be fine unless the dish is inappropriately large or small for the recipe.)

In a medium mixing bowl, beat together eggs, milk, sugar, cinnamon and vanilla.

Sprinkle raisins or dried fruit over bread.  The dried berry mix I had on hand has cranberries, cherries, strawberries, and blueberries in it.

Pour egg mixture over all, making sure each bread cube gets sufficiently soggy.

Bake in a 325 degree oven for 35-40 minutes or until a knife inserted into a bread cube near the center comes out clean.

Whiskey Sauce Ingredients

  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 beaten egg yolk
  • 2 tablespoons water
  • 2 tablespoons whiskey

Melt butter in a medium saucepan.

Stir in sugar, beaten egg yolk, and water.  Over medium-low heat, stir constantly for 5-6 minutes or until sugar dissolves and mixture boils.  (Serious stress on the constant stirring.  Otherwise, you’re going to have a hard-boiled egg yolk on your hands and that would be gross.)

Remove from heat and stir in whiskey.

Spoon sauce over warm bread pudding and enjoy the messy deliciousness!

I will certainly be revisiting this recipe in the future.  It is easy to make using basic ingredients, producing an uncomplicated dessert that is welcome to adaptations.  I plan to try this out again in the summertime with dried cherries and opting for amaretto or Southern Comfort instead of whiskey in the sauce.

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3 Responses to “bread pudding”


  1. […] own dear dad was beyond thrilled way back in March when I made bread pudding for the first time, so I decided to revisit the dish with a summertime twist this Father’s […]


  2. […] attempted more options.  Like french toast.  Or – holy wow – can you imagine BANANA bread pudding!  Wowzers, time to start collecting hyper-ripe bananas for the next loaf. […]


  3. […] your banana bread to make Bread Pudding.  Substitute dried cranberries and golden raisins for the sprinkled fruit and Jack Daniels […]

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