Bread Pudding with Nutmeg
Total TimePrep: 15 min. Bake: 40 min.
- 2 large eggs, room temperature
- 2 cups whole 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
- VANILLA SAUCE:
- 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
- In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently.
- Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes.
- 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 until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts1 piece: 419 calories, 19g fat (11g saturated fat), 118mg cholesterol, 534mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 7g protein.
Jul 2, 2020
So delicious! I even liked it cold. This one's a keeper based on how quick it is to make and how good it is. I didn't make the sauce either.
Jun 28, 2020
I made this today. I toasted the bread and used 3 eggs and baked it in a 8 inch square pan after reading other reviews. This bread pudding is really awesome. I’ve attempted bread pudding in the past with my Mom’s recipe from the 1940s. Some products weren’t as readily available to her back then. She would have loved this. My husband and I really like this an I will definitely make it again.
May 22, 2020
Excellent recipe. Quick and easy to prepare. The ingredients are those usually on hand, I used skim milk because that is what we use and the pudding set up just fine, not at all runny. Otherwise I followed the recipe just as given. I cut the butter into quarter inch pats and then cut those into quarters to combine with the milk. I included the optional raisins. I agree with many others, the vanilla sauce is not necessary. There is just the right amount of sweetness complemented by cinnamon and nutmeg. We enjoyed this with coffee or a glass of milk.
May 13, 2020
Love, love it but eat it when you make it fresh. Did not like how the sauce heated up the next day. Also I am not a huge raisin lover so I soaked the raisins in the beaten eggs for about 20 minutes to plump them up.. really makes a difference and they are much moister. If you like bread pudding, this is a keeper. Will serve again
Mar 6, 2020
Oh, my goodness....this is the recipe my mother and aunt used when I was growing up during the 1940"s-1950's. The only difference is that they did not make a sauce. Really, it is not needed. I often brought a serving to go with my lunch when I had my very first job at age 18. Delicious! Thanks for bringing back some wonderful memories.
May 11, 2018
My mother made this for our family and it is a true winner! Skipped the sauce and opted for whipped cream. Everyone wanted seconds! Can be made with any leftover bread but especially decadent with leftover croissant rolls! As a volunteer feild editor with Taste of Home magazine I love recipes that allow for easy customization for what we have on-hand!
Nov 27, 2017
Easy and guests raved.
Sep 1, 2015
Love this recipe. My family makes me double the recipe when I make it!
May 26, 2015
This recipe dose not need the vanilla sauce. It was so delicious and very quick to make. The only thing I did different was I toasted the bread with butter first and I added a little miracle whipped plush I baked it in a bread pan.
Mar 11, 2015
This was so easy and sooo good :o) the best thing to do with stale bread ever !Maybe next time I will add a bit of milk or cream to the vanilla sauce.