Bread Pudding


July 24, 2018

Celebrating pioneer heritage - then and now! Although the recipe is centuries old it is still a trendy tasty dessert today. In days gone by it was a way to use old bread and waste not. Today it transforms from the trendy dessert to breakfast casserole to a flaky tart.
Watch Becky make this recipe on Studio 5

  • Yields: 10-12 Servings


¼ cup butter, melted

10 slices bread, cubed (about 8 cups)

½-1 cup raisins, cranberries, or other fruit, optional

4 cups whole milk

6 eggs

¾-1 cup sugar

¼ teaspoon salt

1 tablespoon vanilla

½-1 teaspoon cinnamon, optional

¼ teaspoon nutmeg, optional

Ice Cream or Vanilla sauce


Preheat oven to 350 degrees.

Melt butter in Dutch oven or baking dish. Generously butter bottom and sides of pan.

Cut or tear bread into cubes, add to pan and toss to coat with remaining butter. Sprinkle in optional raisins.

Whisk together milk, eggs, sugar, salt and vanilla. Pour over bread, lightly press bread cubes into the milk. If time allows, allow to stand 10 minutes for bread to soak up egg and milk mixture.

Bake 40-50 minutes or until moisture is set, knife inserted in center comes out clean, and golden brown. Serve warm or cold, with ice cream or Vanilla Sauce.

Pioneers most likely baked bread pudding in a Dutch oven, shown here. For smaller pans, divide recipe in half and bake in a 9x9 square pan.

Then and Now: In by gone days cooks would just the temperature of an oven by the feel of the heat radiating to their hand (also the way Dutch Oven enthusiasts tell temperatures). Now, Dutch Ovens may be purchased with a built in thermometer. (If Pioneers could see us now, they would marvel at how spoiled we are!)


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