All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! I've been making my bread pudding since I was a girl—the recipe originated with my great-aunt. My husband, who cash-crops with his father and brother, loves it. We're the parents of two children, a 2-year-old girl and a boy born just last year—on Christmas morning!
- 4 cups milk
- 5 cups cubed day-old bread
- 1 cup sugar
- 8 large eggs, beaten
- 1/2 cup butter, melted
- 1/4 cup chopped dates
- 1/4 cup raisins
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Dash salt
- Dash ground nutmeg
- Additional sugar, cinnamon and nutmeg, optional
- Whipped cream, optional
- In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13x9-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350° for 55 minutes or until golden brown and a knife inserted near the center comes out clean. Serve warm with whipped cream if desired. Yield: 10-12 servings.
Originally published as Raisin Date Bread Pudding in Country Woman September/October 1993, p31
Reviews for Raisin Date Bread Pudding
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
Reviewed Feb. 10, 2012
"I had to fight the boys off the mixing bowl!!They couldn't get enough:)"
Reviewed Jan. 23, 2011
"I have made this recipe many times except I leave out the dates and use cinnamon raisin bread. It's wonderful. Everybody loves it. I'm making some tonite - the neighbor wants some and so do I."