Bread Pudding

This is a way to use old bread, but I sometimes make bread just to make bread pudding, it's so good. I don't use raisins in baking much, but they are an important textural element in this dish. I like my bread pudding to have some texture from the bread; for a more custard style, cut the amount of bread in half. This is best done with dry - not simply stale - bread which absorbs the custard better, but the drying step can be skipped.


  • 400 g (8 cups) bread
  • 100 g (1/2 cup) raisins
  • 30 g (2 tbs) bourbon or rum
  • 100 g (2) eggs
  • 200 g (3/4 cup) vanilla sugar
  • 2 g (1/4 tsp) salt
  • 5 g (1 tsp) vanilla extract
  • 450 g (2 cups) milk
  • 50 g (4 tbs) butter
  • Caramel Sauce, made with the same spirit as the pudding.


  1. Slice bread into 1 cm cubes.
  2. Optionally, spread bread out in a tray and dry overnight, or put in a low (250 °F) oven for an hour.
  3. Add the spirit to the raisins and macerate several hours, until they absorb most of the spirit.
  4. Preheat oven to 350 °F.
  5. Combine eggs, sugar, salt, vanilla extract, and milk in a large bowl. Beat together until just combined.
  6. Stir in the dry bread cubes, immersing well in the custard. Let them soak up the custard 15 minutes.
  7. Grease a 2-quart casserole or six large ramekins set in a baking tray. Put in the bread mixture, packing down reasonably well.
  8. Melt butter and brush evenly over the top of the bread mixture.
  9. Cover, put in oven, and bake 45 minutes, until custard is nearly set. Meanwhile, make the caramel sauce.
  10. Uncover and continue to bake until top browns, another 15 mintues.
  11. Remove from oven and cool 15 minutes.
Serve warm with caramel sauce over top.

Storage Instructions

Pudding can be frozen and reheated to serve.

Dish Types: 

Main Ingredients: