1/1 Photo of Bread Pudding With Crumb Topping
1 hr 30 mins
Jennifer Michele's Note:
This is delicious as a dessert or a make ahead breakfast or brunch item. The pudding can easily sit overnight in the refrigerator before baking and tastes good cold too. I use any leftovers from my Oatmeal Molasses Bread for this recipe, but as long as the bread is not sliced sandwich bread, most breads will work. The dairy can be done in a variety of ways, depending on what you have on hand. I have even made this with 1% and it turns out fine, but not as creamy.
My Private Note
Units: US | Metric
- 4 cups bread cubes, stale
- 4 eggs, beaten
- 1/3 cup raisins
- 2 1/4 cups light cream
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh nutmeg, grated
- 1Grease a 2 quart, oven safe dish or casserole.
- 2Put dried bread cubes in dish and sprinkle with dried fruit.
- 3Mix together eggs, cream, vanilla, cinnamon and nutmeg until well combined.
- 4Pour egg mixture over top of bread cubes.
- 5Allow to sit at least 30 minutes, but more time is better.
- 6Mix crumb topping by cutting the butter into the flour and brown sugar.
- 7Sprinkle topping over the pudding mixture and bake in an oven preheated to 350 degrees F.
- 8Bake for 45 minutes to an hour.
- 9Remove from oven when a skewer inserted near the center comes out clean, but there is still a little pudding on it. There will be carry over cooking, so keep that in mind.
- 10Let cool to desired temperature. This is great warm or cold.
Browse Our Top Puddings and Mousses Recipes
You Might Also Like...View All Puddings and Mousses Recipes
Nutritional Facts for Bread Pudding With Crumb Topping
Serving Size: 1 (144 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 468.7
- Calories from Fat 227
- Total Fat 25.2 g
- Saturated Fat 14.5 g
- Cholesterol 193.5 mg
- Sodium 240.3 mg
- Total Carbohydrate 51.8 g
- Dietary Fiber 1.1 g
- Sugars 31.8 g
- Protein 9.2 g