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Bread Pudding

Bread Pudding
  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • Custard
  • 4 c. whole milk
  • 4 c. heavy cream
  • 2 tsp. salt
  • 2 C. Sugar
  • 2 tbsp. vanilla extract
  • 15 eggsBread
  • 1 loaf white bread; crust removed, cubed and dried
  • 1/4 c. butter
  • 1/2 c. California raisins



1 Preheat oven to 350°F

2 Heat milk, cream, salt, sugar and vanilla extract in a large saucepan until very warm

3 Whisk eggs thoroughly in a large bowl. Slowly add warm milk-cream mixture. Strain mixture through a fine-mesh strainer into a clean bowl.

4 Place dried bread cubes in a large bowl; drizzle with melted butter. Pour custard mixture over bread; let soak for 30 minutes; add the raisins.

5 Pour into 9 x 13-inch glass baking dish. Create a "water bath" by placing bread pudding baking dish inside a larger baking dish or roasting pan and put in oven.

6 Fill larger pan with hot water until it comes halfway up sides of bread pudding baking dish. Bake for about 1 hour or until set.

Source: Chef Todd Slossberg and California Raisin Marketing Board