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Bread and Butter Pudding with Raisins

User Rating 4.5 Star Rating (4 Reviews)


Bread and Butter Pudding with Raisins
Bread and butter pudding recipe with a custard mixture and cinnamon and raisins.


  • 5 slices white bread, crust trimmed
  • 1/4 cup softened butter
  • 1/2 cup raisins
  • 1 teaspoon cinnamon
  • 3 cups milk
  • 2/3 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract


Preheat oven to 350°. Lightly butter a shallow 12x8x2-inch baking dish.

Butter bread slices generously with the softened butter. Cut each slice into 4 squares. Sprinkle raisins over the bottom of the prepared baking dish then arrange bread squares, buttered side up, over raisins. Sprinkle bread with the cinnamon.

In a saucepan, heat milk just until bubbles form around edge; remove from heat. Add sugar, stirring until sugar is dissolved.

In a large bowl, beat eggs; stir in hot milk mixture then stir in vanilla. Pour over bread in baking dish. Set baking dish in a larger baking pan then add about 1/2 to 1 inch of very hot water to the larger pan. Bake at 350° for 40 to 50 minutes, or until a knife inserted in center comes out clean. Remove baking dish from the larger pan of water and let cool for about 15 minutes before serving. Can be served warm or cold. Refrigerate unused portion.

Makes 8 servings.


User Reviews

Reviews for this section have been closed.

 5 out of 5
Bread Pudding, Member CoreeneRuby

I have found a new favorite dessert. Love the consistency of both custard and crunchy top layer of bread. Will be very anxious to try this recipe for friends and family events. First time making bread pudding and loved the ease of the recipe. Thanks.

22 out of 23 people found this helpful.

See all 4 reviews

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