Simply Homemade Bread Pudding

"Vanlig Brodpudding"
photo by Jellyqueen photo by Jellyqueen
photo by Jellyqueen
Ready In:
1hr 30mins




  • Mix together stale bread pieces, hot milk and butter.
  • Set aside until cool.
  • Heat oven to 350.
  • Beat eggs well, add sugar and milk and stir.
  • Stir in spices if desired.
  • Mix cold bread mixture with egg mixture.
  • Pour into buttered casserole.
  • Bake 30 minutes until pudding has set and is turning golden brown.
  • Serve warm.

Questions & Replies

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  1. This was really nice and sweet but it took longer than 30 minutes to make the liquid decrease tro the point where the bread pudding became set.
  2. This was my first time making bread pudding. The recipe was easy to follow, and I ended up with fantastic bread pudding! I reduced the amount of sugar to 1/2 cup and adding about a 1/2 cup of raisins. Otherwise followed recipe. Will be making again, thanks!
  3. I'm only rating this 3 stars because of the way I made it... in other words, it's my fault!! I used skim milk. I also used only 1 1/2 cups of cold milk and did 1/2 cup of Jack Daniels to give it a zing. I used 1 1/4 tspns of cinnamon, and only 1/2 tspn of nutmeg. I just pulled it out of the oven, and so far it tastes good, but there is a large amount of liquid pooling up in the area that I just cut out of. Next time I will do less Jack Daniels, and use whole milk or skim with heavy cream. I prefer my bread pudding cold, so once it cools down and is ready for me, I'll come back and add more comments (and perhaps update my rating). Thanks for a simple recipe though! ***Tasted it this morning after cooling in the fridge overnight. The flavor is great, however I do regret not using whole milk. The skim milk gave it a lighter, thinner texture, and I believe bread pudding should be rich and dense and creamy. Thanks again... I'll try it next time with whole milk.
  4. This was perfect! I used about 8 slices of whole-wheat bread, which is how much had been accidentally left lying around by my kids :-/ I just spread the bread in the caserole (that is how I used to make it, but I couldn't find my old recipe) and poured the hot milk/butter over it, then poured the egg mixture over that later. I took an idea from another recipe and sprinkled just a little brown sugar on top, which added a nice touch. The bread pudding was soft and custardy -- just the way I like it! Yum! One thing I will mention is that mine took a lot longer than 30 minutes to bake -- I think it was more like 45-50 minutes (I kept adding 5 minutes, but I lost track of how many times I had to do this).
  5. My parents lived in Sweden for 15 years before coming to America before I was born, and I remember many wintry Sunday mornings when my mom would make this for breakfast using leftover challah from the day before. Making this brought back many wonderful memories. I used my own leftover challah (<a href="/95386">Nadav's Delicious Challah</a>), and left out the nutmeg (ran out). I had my portion with honey drizzled over the top, my girls prefer chocolate syrup. Thanks for the most excellent deja vu!


<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>
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