Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A recipe from The Recipe Girl Cookbook. I made half the recipe in a loaf pan and it turned out so good. And I added the optional raisins.

Ingredients Nutrition

Directions

  1. Preheat the oven to 325°F Spray an 8-inch square pan with nonstick spray.
  2. To prepare the pudding, place the bread cubes in the prepared pan. In a medium bowl, whisk together the milk, eggs, sugars, vanilla and cinnamon. Pour over the bread cubes in the pan.
  3. To prepare the topping, in a medium bowl, combine the topping ingredients. Crumble the topping over the top of the pudding.
  4. Bake for 45 to 55 minutes, or until the custard is set, a knife inserted into the center of the pudding should come out fairly clean and the top is beginning to brown. Let the pudding cool for 15 minutes. Slice and serve warm.
  5. Change it up : Classic cinnamon buns often contain nuts and/or raisins. Sprinkle nuts or raisins into the bread pudding if you'd like.
Most Helpful

5 5

Can't go wrong here. Made this straight down the line, except using 2 percent milk. Made a great dessert tonight. Baking time was close, and very flavorful. I did omit the raisins. Made for PRMR Tag

5 5

Here in the South, bread pudding is a favorite dessert and this recipe did not disappoint. I used raisin challah bread vs. french bread as I love this rich egg bread. I also made a custard sauce to serve with it. DH loves it and I'm sure he will have it polished off very soon. Made for PRMR, September, 2013.