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Raisin Date Bread Pudding

 Raisin Date Bread Pudding
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, w
10-12 ServingsPrep: 15 min. Bake: 55 min.


  • 4 cups milk
  • 5 cups day-old bread cubes
  • 1 cup sugar
  • 8 eggs, beaten
  • 1/2 cup butter, melted
  • 1/4 cup chopped dates
  • 1/4 cup raisins
  • 1 teaspoon McCormick® Pure 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 13-in. x 9-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.
Nutritional Facts: 1 serving (1 piece) equals 290 calories, 14 g fat (8 g saturated fat), 173 mg cholesterol, 250 mg sodium,

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Raisin Date Bread Pudding (continued)

Nutritional Facts: 33 g carbohydrate, 1 g fiber, 8 g protein.