Show Subscription Form

Bread Pudding with Nutmeg Recipe
Bread Pudding with Nutmeg Recipe photo by Taste of Home

Bread Pudding with Nutmeg Recipe

Publisher Photo
I always make this bread pudding recipe for my dad on his birthday and holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6 servings


  • 2 eggs
  • 2 cups scalded milk
  • 1/4 cup butter, cubed
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 4-1/2 to 5 cups soft bread cubes (about 9 slices)
  • 1/2 cup raisins, optional
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-2/3 cups cold water
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg

Nutritional Facts

1 serving (1 piece) equals 419 calories, 19 g fat (11 g saturated fat), 118 mg cholesterol, 534 mg sodium, 56 g carbohydrate, 1 g fiber, 7 g protein.


  1. In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, spices and vanilla. Add bread cubes and raisins if desired; stir gently.
  2. Pour into a well-greased 11-in. x 7-in. baking dish. Bake at 350° for 40-45 minutes or until a knife inserted 1 in. from edge comes out clean.
  3. Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding. Yield: 6 servings.
Originally published as Bread Pudding in Grandma's Great Desserts Cookbook 1992, p70

Nutritional Facts

1 serving (1 piece) equals 419 calories, 19 g fat (11 g saturated fat), 118 mg cholesterol, 534 mg sodium, 56 g carbohydrate, 1 g fiber, 7 g protein.

Reviews for Bread Pudding with Nutmeg

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 10, 2014

"My first time to make a bread pudding! it was super easy to make... used sliced bread but toasted it first as in another pudding review i had read that it does make a difference....n it did! the pudding tasted like caramel candy....i just added half a tsp of cinnamon n no nutmeg as i didnt have it at hand.... did cook it 15mins more then the required time as the knife wont come out clean as the recipe said....and i added a tbspful of fresh cream to the mix fluffed but then sank as it cooled....dont know why that happened? i found it a little sweet so next time will reduce 2tbsp sugar....esp. if sauce is used.....but it was still yumm! good comfort food :)"

Reviewed Sep. 17, 2014

"Really easy to make , only thing I'll do differently next time is make a double batch because their wasn't enough ! The recipe can be modified to your liking but I thought it was just great !!"

Reviewed Aug. 21, 2014

"Today was my first attempt at making Bread Pudding and this was it....VERY good and easy to make."

Reviewed Feb. 6, 2014

"Just made this very easy and very yummy"

Reviewed Jan. 5, 2014

"I made this recipe this morning for my in-laws. My mother-n-law is in her 70s and has baked since she can remember. She makes a pie crust that is so good, it doesn't even matter what the filling is, lol. So the pressure was on to find a good recipe and this is it... I did everything except the raisins I substituted with pecans and I added about a cup more bread (fresh baked french loaf from local store). I was worried it would be too soggy but with an additional 10 mins, my in-laws had a GREAT breakfast to start their trip to Hawaii with... Yay! :-) Oh and the vanilla sauce made quite a bit so I have enough for two batches! Guess what we will be having for breakfast again tomorrow!"

Loading Image