Total Time
Prep 15 mins
Cook 45 mins

This is in answer to a request on the boards. It is one that was given to me by Recipe Goldmine when I was searching for one. Duff's always had the most awesome bread pudding around!

Ingredients Nutrition


  1. Mix water and creamer in a mixing bowl.
  2. Add margarine, beat for 30 seconds.
  3. Add sugar, vanilla, eggs, and salt.
  4. Beat on high speed for 1 to 2 minutes more.
  5. Place 3 cups of the mixture in an ungreased 9x13 pan.
  6. Top with raisins.
  7. Then add bread cubes.
  8. Mix well and top with remaining mixture.
  9. Sprinkle generously with cinnamon.
  10. Bake at 325°F for 40-45 minutes or until a knife inserted in center comes out clean.
  11. Cool and top with Nutmeg Sauce.
  12. Sauce: Combine sugar, cornstarch, and nutmeg in small saucepan.
  13. Stir in milk and margarine.
  14. Cook over medium heat until the mixture begins to thicken.
  15. Add vanilla extract, and stir constantly until thick.
  16. DO NOT BOIL!
  17. Pour over cooled bread pudding.
Most Helpful

I found this recipe a while ago and have been making it for years now. My family and I used to enjoy going to Duff's just for the bread pudding! Simple and easy to make yet absolutely delicious! I am required to bring this to every family gathering now! The only thing I changed was the nutmeg, I only use a dash.

ttot147 March 22, 2013

We don't have coffee creamer here in Australia but was given some in a swap so decided to use it for this. I did a half batch & used Blueberry cobbler creamer with frozen blueberries in place of raisins, left out the marg and didn't bother with the sauce as I felt it was tasty enough on it's own. Great recipe, love the use of the creamer in this but if using flavoured creamer like me it could probably be cut down a tad as it was quite sweet. Thanks for posting!

**Mandy** March 31, 2010

Found this online then came here and found it on Zaar. I made the one online which is exactly 1/2 of everything you have posted. I used 3 italian hoagie rolls that I pulled out of the freezer. I also mixed it all up in a bowl letting the bread get soaked up with the egg mixture instead of layering. Flipped it over 1/2 way through baking as the top was getting a little hard and it came out perfect! The sauce was super rich and my family enjoyed every bite. Will make again for the Christmas was THAT GOOD!! Thanks Mysterygirl for posting this copycat here.

PrimQuilter November 26, 2009