Total Time
Prep 30 mins
Cook 30 mins

This bread pudding recipe has been passed down three generations. I have included the brown sugar sauce and lemon sauce recipes to serve with this pudding. My youngest daughter's favourite.

Ingredients Nutrition


  1. Whisk together eggs, whipping cream, milk, salt, sugar, and vanilla.
  2. Stir in bread cubes and raisins.
  3. Turn into greased 9x9 inch pan.
  4. Sprinkle with cinnamon.
  5. Bake 350 degrees F.
  6. for about 30 minutes.
  7. Serve with brown sugar sauce or lemon sauce.
  8. Brown Sugar Sauce: In saucepan, work together flour and butter.
  9. Add brown sugar.
  10. Stir.
  11. Gradually add boiling water.
  12. Stir until smooth.
  13. Boil until thick.
  14. Remove from heat.
  15. Stir in vanilla, serve warm.
  16. Lemon Sauce: Combine sugar, starch, and salt.
  17. Gradually add boiling water.
  18. Stir until smooth.
  19. Cook over low heat until thick and clear.
  20. Remove from heat.
  21. Add remaining ingredients.
  22. Serve warm.


Most Helpful

Made for dinner tonight and what a hit! I used 1 cup fresh blueberries instead of 1/2 cup raisins and they added a nice touch. Also, I didn't have any cream so I used milk. I doubled the vanilla and added 3 tsp cinnamon into the custard mixture instead of just sprinkling it on top. Everyone loved it. Even those who 'thought' they didn't like bread pudding. Didn't make any sauces... they just weren't necessary as the pudding was delicious without it. BTW, I had a bunch of leftover hotdog and hamburger rolls that were going to get stale or moldy, so most of my bread crumbs were those rolls. What a great way to use them up! Thanks for a tasty treat!

Phunny Pharmer July 27, 2010

This is a great recipe in every way. Easy, delicious, satisfying. I served this with the sugar sauce, but it is good without it too. Perkin's restaurant has a new item on their breakfast menu - bread pudding french toast - I think this could be baked in a loaf pan, refrigerated, and then sliced, dipped in the egg/milk mix and fried, and then served with the sugar sauce &/or fruit for an extra special breakfast.

Kate57 November 28, 2011

I have made this twice now and it is fantastic. The only changes I made was, (since i didn't have any whipping cream) i used 1 and 3/4 cups of milk total, and 1/4 cup of plain non fat yogert, the other thing i did differnt was i used about 6 cups of breat total, and baked for about 5 minutes longer. Maybe my bread wasn't as old or stale as it could have been, I don't see how it was hotdog, and burger buns from a week and a half ago. Oh and I made the brown sugar sauce, it is just wonderful, I couldn't stop "testing" it. thanks for such a wonderful recipe!

A.S.K. May 18, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a