Bread Pudding

A sweet desert for after the big meal.

*Please note that this recipe creates a large batch.

BREAD PUDDING                                        Yields:  9 Pieces


2 ½ lbs.       Sliced bread cut into 1” cubes

1 ¼ lbs.       Sugar

4 oz.            Raisins

2 tbsp.        Vanilla extract

1 tbsp.        Cinnamon

5 ½ Cups    Milk

5                 Eggs


In a large bowl, mix the sugar, raisins, vanilla, cinnamon and milk. Once mixed, add the cubed bread. Allow the mixture to set overnight in the refrigerator.

Next day: Whip eggs and add the bread mixture. Pour mixture into a high sided baking sheet and place in pre-heated over at 350° for 55 minutes (time may vary with calibration of ovens). Bake until a dark golden brown topping is achieved.

VANILLA DIPPING SAUCE                                   Yields:  2 ½ Quarts


2 Quarts     Half and Half

1 Cup          Egg Yolk

1 Cup          Sugar

1 Oz.           Vanilla Extract


In a large bowl, mix all ingredients thoroughly.


Heat a slice of bread pudding and drizzle the vanilla dipping sauce over top. Try it à la mode with a scoop of vanilla ice-cream on the side!

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