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Raisin Date Bread Pudding Recipe

Raisin Date Bread Pudding Recipe

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!
TOTAL TIME: Prep: 15 min. Bake: 55 min. YIELD:10-12 servings


  • 4 cups whole 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


  • 1. 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.

Nutritional Facts

1 piece: 290 calories, 14g fat (8g saturated fat), 173mg cholesterol, 250mg sodium, 33g carbohydrate (25g sugars, 1g fiber), 8g protein.

Reviews for Raisin Date Bread Pudding

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momof29 User ID: 6105359 30455
Reviewed Feb. 10, 2012

"I had to fight the boys off the mixing bowl!!

They couldn't get enough:)"

123martin User ID: 3069479 9843
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."

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