Bread Pudding with Raisins and Cinnamon

  • Yield 6 to 7
  • Prep 15 minutes
  • Cook 45 minutes

Old family favorite that our mother used to cook up with leftover bread and she always included raisins. And as we lived on a farm we had most of the other ingredients, (i.e.; eggs, milk, butter), readily handy.


6 slices day old bread
2 tablespoons butter (stick margarine) melted
3/4 cup California raisins
4 whole eggs (beaten)
2 cups milk (2%)
3/4 cup white granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


  1. Preheat oven to 350F.
  2. Break bread into bite size pieces and place in baking dish. Drizzle bread with melted butter and sprinkle with California raisins.
  3. In medium bowl, mix beaten eggs, milk, granulated sugar, cinnamon and vanilla extract until well blended. Pour mixture over bread and lightly push down until bread is covered with egg mixture.
  4. Bake 45 minutes, or until top springs back when lightly tapped.
  5. Serve warm or cooled.



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