Originally posted February 21, 2012

Farm-Country Bread Pudding

Farm-Country Bread Pudding by car2ngrl

Week-old, half loaf of French bread that hasn't gone green and fuzzy? You know what that means! BREAD PUDDING!

I cracked open an old standard for this one -- "The Old-Fashioned Cookbook" by Jan McBride Carlton -- and found this recipe.

My only sadness is that I just discovered that I'm out of raisins. I KNOW! Bread pudding without plump, juicy raisins? That's got to be an unforgivable sin in some country. On the bright side, it reminded me to put them on my grocery list for next week.


  • about 4 cups day-old bread, cubed*
  • 1/2 cup raisins
  • 3 Tablespoons melted butter
  • 4 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 cups milk, scalded
  • 2/3 cups sugar
  • 1-1/2 teaspoons vanilla
  • *The recipe suggest removing the crusts but that seemed like a waste. Feel free to follow the path that calls you, though.
6-8 servings


Preheat oven to 350ยบ.

Butter a 1-1/2 quart baking dish.

Add bread and raisins then drizzle with melted butter.

Combine eggs, cinnamon, nutmeg, and salt.

Dissolve sugar in milk then slowly drizzle over egg mixture. Stirring constantly to avoid cooking the eggs. Stir in vanilla then pour over bread cubes.

Bake for 55 to 60 minutes or until an inserted knife in the center comes out clean.

Let cool for about 5 minutes.

Serve warm or cold with whipped cream.

about 80 minutes



Adapted from

The Old-Fashioned Cookbook

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