Raisin Bread Pudding

  • Yield 12 servings

This recipe yields a soft, custardy pudding with a apple-rum sauce.

Raisin Bread Pudding
Teresa Blackburn


5 cups white bread cubes (1-inch)
3 cups raisin bread cubes (1-inch)
1/2 cup raisins or currants
3 cups 2 percent reduced-fat milk
4 eggs, beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups powdered sugar
6 tablespoons butter
1 egg, beaten
2 tablespoons apple juice
2 tablespoons brandy or rum


  1. Preheat oven to 325F. Generously butter a 13 x 9-inch baking dish.
  2. To prepare pudding, place bread and raisins in pan.
  3. Pour milk into a mixing bowl. Add eggs, granulated sugar, vanilla, salt, cinnamon and nutmeg. Whisk until well combined. Pour over bread and let stand a few minutes.
  4. Bake uncovered about 50 minutes, until an inserted knife comes out clean. Let cool slightly before serving.
  5. To prepare sauce, combine all ingredients in saucepan over low heat, stirring until thickened, 3 to 5 minutes. Serve on the side or warm pudding.

Recipe courtesy of Nancy Vienneau and Third Thursday Potluck



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