Old-Timey Bread Pudding
A comforting old-fashioned bread pudding with raisins and warm cinnamon, perfect for cozy gatherings and classic dessert lovers seeking nostalgic flavors.
Ingredients
Instructions
- Cut the toasted bread into cubes and place in a greased 2-quart baking dish. Sprinkle with raisins.
- Mix eggs, 1/4 cup of sugar, salt, evaporated milk or half and half, and boiling water. Pour over the bread and raisins.
- Let stand for 10 minutes. Add vanilla and stir gently.
- Sprinkle with remaining sugar and cinnamon on top.
- Bake at 350°F for 30 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brioche or challah instead of regular bread. You can also substitute the raisins with dried cranberries or chopped pecans for a different twist. If you want a creamier texture, opt for half and half instead of evaporated milk. Don't skip the resting time; it helps the bread absorb the liquid for a better consistency.
Serving Suggestions
Serve the bread pudding warm, drizzled with a light sauce, such as a simple vanilla cream or a scoop of vanilla ice cream for a delightful contrast. It also pairs beautifully with Freida'S Hot Chocolate Icing for a decadent dessert experience. Consider serving alongside fresh fruit or a cup of Coconut Coffee for a comforting brunch.
Storage & Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30-45 seconds or in the oven at 350°F for about 10-15 minutes until warmed through. You may add a splash of milk before reheating to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Timey Bread Pudding contains roughly 435 calories, with 6g protein, 84g carbohydrates, and 6g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of calcium and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread pudding ahead of time?
Yes, you can prepare the mixture in advance and refrigerate it for up to 24 hours before baking. Just allow it to sit at room temperature for about 30 minutes before placing it in the oven. This will help it bake evenly.
How do I know when the bread pudding is done baking?
The bread pudding is done when the top is golden brown and a knife inserted in the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil while baking.
Can I freeze leftovers?
Yes, you can freeze bread pudding. Wrap individual portions tightly in plastic wrap and then place them in a freezer-safe bag. It can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).