Brandy Bread Pudding

"Mom's recipe. Delicious!!!! I am posting a Vanilla Sauce (Recipe #16132) to go with this. Enjoy!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Mary K. photo by Mary K.
photo by giarcher photo by giarcher
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
1hr 15mins
12 dessert dishes




  • Cover raisins with brandy or water.
  • Set aside.
  • Melt butter or margarine.
  • Break up bread, set aside.
  • Combine brown sugar, cinnamon, allspice.
  • Reserve 3 tablespoons of this mixture for topping.
  • Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way.
  • Toss bread with remaining sugar mixture.
  • Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
  • Drain raisins, place 1/2 raisins over bread crumbs.
  • Repeat layers.
  • Combine egg, salt, and vanilla in a bowl.
  • Beat for 1 minute.
  • Add milk slowly.
  • Pour over mix in dish.
  • Let stand for 5 minutes.
  • Sprinkle reserved sugar mix on top.
  • Bake at 325F for 45 to 50 minutes.

Questions & Replies

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  1. Janice1
    This recipe was fabulous! However, I did not discard the burbon that the raisins soaked in. I made a "Brandy" sauce:halfstick of melted butter, 1 C sugar and 1 1/2 cup of whipping cream-melt in double boiler. Add 2 TBSP whisky and serve over the bread pudding. Yummy!
  2. Sarah the Chef
    By far the best bread pudding I've ever eaten! There is no need for a vanilla sauce to cover up this amazing flavor! If you don't want to spend time scalding the milk, add an extra 15 minutes to the baking time and it will turn out perfect.
  3. Dovely Wilson
    Holy sh*t! GRANDMA!??? IS THAT YOU!??? Seriously though, Rhonda, this was a major hit in my household. I made it with the vanilla sauce and it was fantastic. Quick. Easy. Comforting. Warm and smooth. Wow, it was straight out of my grandma's kitchen!
  4. mommymakeit4u
    I used brown bread, and didn't bother scalding the milk. Because of this I Left it in the oven for an extra 15 minutes at the advice of another reviewer, and it turned out great.
  5. Recipewrestler
    This is a great bread pudding recipe! I'll never make another. It has a nice mild flavor with good texture. I made mine with French bread bought from the "day-old" bakery. I also added toasted pecans to the top before baking. My only question was when to use the melted butter from step #3. I added it to the top before sprinkling the reserved brown sugar mixture and baking. Thanks for posting this recipe Rhonda.


  1. Big Sis
    This is so good, it must be a sin. I soaked the raisins in Baileys Irish Cream then added it to the milk mixute....but used heavy cream instead of the milk...I did not scald the cream...I also made the vanilla sauce...and used sour dough bread....yummmm My hubby does not like bread pudding but LOVED this...Please edit the directions and put step 8 infround of 7. Thank you again for a fantastic recipe, wish I could give you more than 5 stars.
  2. hikerrecycler
    Very good bread pudding. We used an oatmeal bread with wheat berries and it's really tasty. We don't drink but wanted something flavored to soak the raisins in so used coffee instead. Thank you for posting this!
  3. SuzyQ in Seattle
    My husband requested bread pudding for his birthday dessert - he'd had it a few times in restaurants and had liked it, but I had never made it. Based on the reviews I tried this recipe and was a little dubious due to not knowing what kind of bread to use or how thick the called-for slices were. It turned out really good and got rave reviews from my husband and 2 yr old. I used french bread - 9 slices about 1" thick. I also used dried cherries instead of raisins, and I used the vanilla sauce as suggested. Really good!!
  4. Connie Davis
    This is sooo yummy! I used dried cranberries instead of raisins and spiced rum instead of brandy. One has to use what one has on hand. It is sooo yummy; did I say that? LOL! This is a keeper!!!
  5. Wendy-Bob
    VERY good bread pudding. I subbed raisins for sultanas and brandy for Baileys Irish Cream (and then added some extra just for good measure!). Didn't bother melting the butter (as I am lazy) and instead did it the british way and just buttered the bread. I tampered with the measurements and made the perfect amount for two. A definite keeper that went very well with custard.


Hello, I am Rhonda from Southern Indiana. Many of the recipes I have posted are my Dear Mothers. She was a Great Cook! My posting is A tribute to her. For All the world to see her recipes. I lost my Mother to Cancer on May 6th 2001. 7/19/05 Took in a Stray Cat! His name is ROCKY. I love this site! I enjoy all the recipes and when I get a good review it makes me smile. Because it is for MOM!!!??
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