Raisin Bread Pudding

Raisin Bread Pudding
Teresa Blackburn
  • Yield: 12 servings


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