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Everyday Bread Pudding (can be made with GF bread)

Recipe courtesy of Stella Brouse

Serves 8

Bread pudding
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I grew up eating bread pudding, My mom never really liked it, but she made it for all of our holiday meals because the rest of us loved it. I liked it so much I continued to make it, but I made it more often then just holidays. I think it is a great everyday dish and I LOVE to eat it for breakfast (I use GF bread). It is still a favorite of my kids and now my grands. Enjoy!


2 cups of milk

4 cups of coarse bread crumbs*

1/4 cup butter, melted**

1/2 cup sugar

2 eggs, lightly beaten

1/4 tsp salt

1 cup raisons, optional (I have never added them)

1 tsp cinnamon or nutmeg (I use cinnamon)


Preheat oven to 350 degrees.

Tear enough bread (my favorite is Challah) to fill a 11/2 quart casserole dish.

Heat milk to scalding (hot, but not boiling). Add the melted butter.

Stir together beaten eggs, sugar, salt, raisons, and cinnamon. Slowly pour heated milk/butter mixture into egg mixture (slowly to temper eggs) and stir well to combine. Pour over torn bread pieces. You may need to push some of the bread down into the liquid so that all the bread pieces are soaked with the milk mixture.

Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.

*I have always done this my mom's way which is to tear up slides of bread to fill a one and a half quart baking dish.

**Melt butter in the milk while you are heating it to scalding

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