Old fashioned bread pudding recipe is a family favorite and is true comfort food! This is a very old bread pudding recipe from the family archives that is wonderfully creamy and absolutely mouth watering yummy.
I love bread pudding. Love!
Who needs an entrée when one can just eat bread pudding as the entrée. I admit I have.
This bread pudding recipe has been slightly tweaked with time and was an original recipe from one of the renowned “clubs” in our area.
The dining room in the “club” room was also renowned. It was always a treat if you were invited to lunch or dinner at “the club.”
How To Make Old Fashioned Bread Pudding Recipe
Ingredients:
Loaf of bread of your choice, French bread or baguette works well
6 eggs
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
4 cups milk
Sprinkle of lemon zest
1 cup of raisins (more if you like raisins)
Directions:
Butter a 9 by 9 inch pan, sprinkle raisins on bottom of pan.
Butter slices of bread, cut slices in half and lay on bottom of the pan.
Whisk together eggs, salt, sugar, vanilla extract, milk and lemon rind.
Pour over bread.
Place pan in a water bath.
Tip! A water bath can be heavy and cumbersome. Place the pan of water in the oven first and then add the pan with the bread pudding.
Bake at 400 degrees, 20-25 minutes until set. (I found it takes 30 minutes in my oven)
How To Make Old Fashioned Bread Pudding – Soft food version
What is wonderful about bread pudding is its’ ease of preparation and if you are preparing the dish for a person on a soft food diet, the recipe is very adaptable and forgiving.
I started adapting the recipe for a soft food diet by only using the bread without its’ crusts. This helps smooth out the consistency, but still retains the flavor of bread pudding with cinnamon bread.
Ingredients
Loaf of bread of your choice, French bread works well.
Remove crusts.
(Quick version: Use a loaf of cinnamon or cinnamon raisin bread or Challah bread and without the crusts)
6 eggs
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. vanilla extract
4 cups milk
Sprinkle of lemon zest
Optional: One cups of raisins.
Including raisins is your call as to if this would be desirable in the recipe. The recipe can easily be made without raisins or for the quick version use the cinnamon or cinnamon raisin bread mentioned above.
Soaking the raisins for 1/2 hour to an hour will nicely soften the raisins.
Soft Food Version Tip! The preparation and cooking instructions remain the same, but the bread pudding will take slightly longer to bake and set without using the crusts on the bread.
Another soft food option is to use the crusts which will give you a nicely browned top and just scoop out the interior of the pudding leaving the crunchy topping behind.
Guaranteed there will be someone in the house who will happily enjoy an extra serving of topping.
Old Fashioned Bread Pudding Recipe
Ingredients
- 1 loaf of bread your choice of bread, French bread works well
- 6 eggs
- 3/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 4 cups milk
- Sprinkle lemon zest
- 1 cup raisins optional
Instructions
- Butter a 9 by 9 inch pan, sprinkle raisins on bottom of pan.Butter slices of bread, cut slices in half and lay on bottom of the pan.Whisk together eggs, salt, sugar, vanilla extract, milk and lemon rind.Pour over bread.Place pan in a water bath.Bake at 400 degrees, 20-25 minutes until set. (I found it takes 30 minutes in my oven)
andriaperry says
I almost made one of these the other night but I was out of bread. Tony does not like the raisins in his, I like it all the way 🙂
tab says
I can go anyway w bread pudding! Raisins, no raisins, cinnamon no cinnamon 🙂 – I’m very flexible when it comes to bread pudding ~
Barbara Radisalvjeivc says
We are no longer supposed to eat the bread or the pudding, so I don’t make this or rice pudding anymore, but we sometimes cheat on our diets if someone serves this. Your recipe sounds tasty.
tab says
ooh! sorry you have to give up bread pudding!
Sandy KS says
Oh this sounds yummy!! My grandma used to make a delicious bread pudding.
tab says
The Grandma recipes are the best!
Debbie Butler says
Is this something you can make the day ahead or is it best served out of the oven?
tab says
I have done both – it can easily be rewarmed and holds up well in the refrigerator for the next day.
Rebecca says
Can small bagels be used?
tab says
I have not tried this recipe with bagels – but if the bagels were the softer type I believe they would work.
AnnArmstrong says
After you spoon out your portions, pour a warmed custard sauce on top. Indescribably good !
tab says
Great idea!
Tamara Clark says
I used to make this with really good homemade bread and it was sort of plain but, yum yum! I now make it with two day old large fluffy cinnamon rolls and it is always a hit with guests, family and at the bed and breakfast I run. Fabulous event recipe.
tab says
Great idea, I’ve used cin bread but love the idea of cin rolls – will try – thanks!
Carol says
I love this pudding and make it occassionally but we Brits call this bread and butter pudding what we call bread pudding is different to this…Both delicious and not too good fro the waistline …lol Yours looks very nice 🙂
tab says
I will have to investigate! Anything with bread and pudding in the title must be yummy!
Carol says
I agree… not that my waistline agrees so little and not too often is my motto…lol
Teresa Crainey says
This sounds lovely. I made it with Croiassants (cant spell) with sultanas, and it turned out great, very light, i also spread a little apricot jam over the top and baked it and served warm with vanilla icecream. Yummy!
tab says
Love the jam and ice cream addition!
Maike says
This looks so yummy and tempting. I ran a restaurant for many years and homemade bread pudding was a super popular dessert. If you have large ramekins you can bake the bread pudding right in them and have perfect portions. I might make a gluten free version of this for New Year’s Day. Thank you for the inspiration.
tab says
Great idea and inspiration 🙂 – thx!