Bread Pudding

bread pudding, looking for these recipes? check this for 5 best bread pudding: Punkin pie bread pudding (I) , Bread pudding , Pecan Pie Bread Pudding , Crock Pot S’mores Bread Pudding , Cinnamon toast bread pudding

Cinnamon toast bread pudding

image credit: SherryRandall


  • 1 loaf cinnamon bread, cubed
  • 4 cups milk
  • 4 eggs beaten
  • 1/3 cup sugar
  • Splash vanilla
  • 1 cup raisins, optional
  • 1/2 stick butter, melted
  • 1/4 cup brown sugar
  • Steps

  • Preheat oven to 350. Put cubed bread And raisins in a large mixing bowl. In another bowl, whisk the milk, eggs, sugar, vanilla and salt.
  • Pour custard over bread and stir to coat. Allow the bread to soak a bit then stir again. Do this until most of the liquid is absorbed. I take about 30 minutes allowing it to absorb.
  • Butter a casserole dish. Once the liquid is absorbed into the bread, pour it into the casserole and bake for about 30 minutes. Take out of the oven.
  • Increase the oven temp to 375. Combine melted butter and brown sugar and pour evenly over the top. Put back in the oven and cook another 10 minutes or so. It’s done when a toothpick comes out clean.
  • Bread pudding

    image credit: Eowyn Arwen


  • 3 tablespoons butter
  • 3 eggs
  • 1/2 cup milk
  • 1/4 cup sugar
  • 2 teaspoons sugar
  • 1 1/2 teaspoon cinnamon
  • 5-6 slices bread
  • Steps

  • Cut bread into cubes
  • Melt 2 tablespoons butter
  • Put bread into baking dish and poor butter onto cut bread
  • Mix 2 eggs, 1/4 cup milk, 1/4 cup sugar, 1 teaspoon cinnamon and poor mixture onto bread
  • Bake on 350 degree Fahrenheit for 15 minutes
  • Mix 1 tablespoon soften butter, 1 egg, 1/4 cup milk, 2 teaspoon sugar, 1/2 teaspoon cinnamon
  • Put mixture on slightly baked bread pudding
  • Bake for 45 more minutes
  • Should be crispy once done and soft on the bottom
  • Punkin pie bread pudding (I)

    image credit: N.M.C.M.


  • 6 large eggs
  • 15 oz pumpkin puree
  • 1/2 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 1 tablespoon vanilla extra
  • 1 cup milk
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • nonstick cooking spray, for greasing
  • 2 loaves brioche bread, cut into 3/4 in (2 cm) cubes
  • toasted pecans, chopped, for garnish
  • ginger, candied, minced, for garnish whipped cream, ice scream, for serving
  • Steps

  • In a large bowl, combine the eggs, pumpkin puree, granulated sugar, brown sugar, cream, vanilla, milk, and salt. Whisk until smooth. Add the cinnamon, ginger, cloves, and nutmeg, and whisk to incorporate. Set aside. Change
  • Lightly grease a 9×13-inch (22×33 cm) baking dish with nonstick spray. Add the cubed bread to the dish in an even layer, then pour the pumpkin mixture on top. Let sit at room temperature for 30 minutes, or for up to 24 hours in the refrigerator, to let the bread to soak up the liquid. Change Change Change
  • Preheat the oven to 350°F Change Change
  • Just before baking, toss the bread cubes to redistribute the liquid.
  • Cover and bake for about 30 minutes, then remove the lid and bake for another 30 minutes, until the pudding is set and beginning to brown.
  • Top with the pecans and candied ginger. Serve warm with whipped cream or ice cream. Enjoy! Change Change
  • Notes- I was lucky to find this on sale, and it was perfect was a little harder in some spots, like using day old cut bread. I wrapped it up and stuck it in the refrigerator, checking so often, I made this in the morning, an let it sit in the refrigerator till I was ready to cook it for dessert after dinner. I did press down on it as well from time to time. Change Change
  • Change Change
  • Crock Pot S’mores Bread Pudding

    image credit: Crock Pot Girl


  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1/4 cup white sugar
  • 2 tablespoons cinnamon sugar
  • 1 package Hershey’s S’mores milk chocolate chips (7 ounce package)
  • 1 package white bread (I’m using Kings Hawaiian sweet rolls) broken up
  • Steps

  • In a bowl combine : eggs, milk, heavy cream,vanilla extract,and white sugar, beat with a whisk……. Change Change
  • Meanwhile break up your bread and place into a greased crockpot…… Change Change
  • Pour entire bag of Hershey’s s’mores package into crock pot with bread pieces…… Change Change
  • Pour wet ingredients over bread and s’mores chips in crockpot…..Mix gently….. Change Change
  • Sprinkle the cinnamon sugar over the top…… Change Change
  • Cover crockpot and cook on low for 2 hours……I lightly stirred mine after an hour to prevent it from sticking too much to the bottom of the crockpot…… Change Change
  • Serve and enjoy !!! Change
  • Pecan Pie Bread Pudding

    image credit: Raven


  • 1 loaf bread of your choice. I like Challah or Brioche
  • 4 eggs, beaten
  • 3 1/2 cups milk or cream
  • 1 cup sugar
  • 1/8 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 stick softened butter
  • 1 tbsp. Vanilla extract
  • 1 1/2 cup packed brown sugar
  • 1 cup chopped pecans
  • Steps

    40 to 60 minute

  • Cut bread into 1 inch cubes. Place in large bowl. Set aside.
  • In medium bowl, beat eggs, granulated sugar, milk, vanilla, salt and cinnamon.
  • Pour milk mixture over bread and mix to coat bread.
  • Set aside so the bread can absorb the liquid about 15 minutes.
  • Mix the brown sugar, softened butter and pecans until it resembles wet sand.
  • Grease a 9×13 pan with butter or non stick spray.
  • Pour half of the mixture into pan. Sprinkle half the brown sugar mixture evenly over.
  • Repeat another layer of bread mixture then brown sugar mix on top.
  • Bake for 40 to 45 minutes or until set. Middle will have slight jiggle but will firm up as it cools.
  • Serve warm or cold.
  • * Note ***
  • Can use smaller pan for thicker results. Just cook longer if using 8×8 or 9×9 pan.
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