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Bread Pudding

Total Time

Prep: 10 min. Bake: 50 min.


12-16 servings

Back in 13th-century England, bread pudding was called poor man's pudding. Leftover bread was simply soaked in water, then seasoned with sugar and spices. Todays version features eggs, milk and butter.—Evette Rios, Westfield, Massachusetts
Bread Pudding Recipe photo by Taste of Home


  • 3 eggs
  • 3 cans (12 ounces each) evaporated milk
  • 1-1/4 cups sugar
  • 1/4 cup butter, melted
  • 1/2 to 1 cup raisins
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 loaf (1 pound) unsliced bread, cubed


  1. In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes.
  2. Pour into a greased 13x9-in. baking dish. Bake at 325° for 50-60 minutes or until a knife inserted in the center comes out clean. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts

1 each: 220 calories, 6g fat (3g saturated fat), 55mg cholesterol, 290mg sodium, 36g carbohydrate (22g sugars, 1g fiber), 5g protein.

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