Good Friends, Good Times, Good Custard-Style Bread Pudding

I make bread pudding whenever I feel like I have a surplus of bread at home. I eat them during breakfast and sometimes during tea time or my break. It’s simple and not overwhelming, and it tastes very much like home. Making bread pudding used to be a bonding session between me, my girl cousins, my aunt and my mother. They have a bit of a traditional way of cooking bread pudding, something that’s a bit different than this recipe.

But they taste similar which is why this recipe reminds me of my childhood.




2 c Borden whole milk

1/4 c Land O Lakes butter, softened

1/3 c Domino sugar

3 Eggland’s eggs

2 tsp McCormick cinnamon

1 tsp McCormick pure vanilla extract

3 c Sara Lee bread, tore into pieces (any bread, although French bread or raisin bread is great)

1/4 c Sun Maid raisins


1 c Borden whole milk

2 Tbsp Land O Lakes butter, softened

1/3 c Domino sugar

1 tsp McCormick pure vanilla extract

1 Tbsp Gold Medal flour

dash(es) Morton salt


In a saucepan, over medium heat, heat milk. Add butter. Stir constantly until butter is melted. Set aside.

In a separate container, combine sugar, eggs, cinnamon and vanilla. Slowly add milk mixture. Set aside.

Place torn pieces of bread in a casserole dish.

Pour batter on top of bread. Sprinkle raisins.

Bake at 350F for 45 to 50 minutes or until set.


Mix everything together in a saucepan and bring to a boil stirring constantly. Set aside for a few minutes and then pour on warm bread pudding.





Quick Tip: Vanilla ice cream is perfect with this too.

Thank you to BB Online for this great photo.


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