Bread Pudding

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Ready Time: 1 Hour, 10 Min
  • Servings: 12 servings
Rum can be substituted for whiskey. Vanilla sauce is also a good topping.


  • 2 tablespoon brown sugar
  • 2 tablespoon white sugar
  • 1 loaf bread Challah
  • 2 cup milk whole or 2% is best
  • 2 cup heavy cream
  • 1 cup sugar
  • 6 large egg yolks
  • 1/2 teaspoon cinnamon optional
  • 1 pinch nutmeg optional
  • 3 teaspoon vanilla
  • 1 cup pecans if desired
  • 1/2 cup brown sugar
  • 1 count egg yolk
  • 1/2 cup whipping cream
  • 1/4 cup whiskey
  • 2 tablespoon butter


    1. Cut bread into 1" cubes, place on a large cookie sheet in single layer.  Place in 350 degree oven for about 15 minutes.  You can turn off the oven once it's preheated.  This is to dry out the bread.
    2. Grease a 10x13 baking dish and place dry bread cubes minus 2 cups into the pan.
    3. Combine milk, cream, sugar, egg yolks, cinnamon, nutmeg, salt, and vanilla, mixing well. Pour over bread and fold in pecans if desired.  Be sure to soak all the bread cubes, pressing them into the liquid.
    4. Let stand for about 30 minutes so that the liquid is absorbed.  Add the 2 cups of dry bread crumbs and press them into the mixture.  Brush the top of the dry bread cubes with 2 T. butter and sprinkle with 2 T. brown sugar/2 T. granulated sugar mixture.
    5. Bake in a 325 degree oven for about 50 minutes or until done.
    6. In the meantime, melt butter in medium saucepan and add brown sugar, whipping cream and egg yolk; bring to a boil. Whisking until brown sugar dissolves. Simmer for about 5 minutes or until thickened. Remove from heat and add whiskey. Serve over warm Bread Pudding. Garnish with ice cream if desired.
Nutritional Information
Bread Pudding

Servings Per Recipe: 12 servings

Amount Per Serving

Calories: 492

  • Total Fat: 18g
  • Cholesterol: 120mg
  • Sodium: 400mg
  • Total Carbs: 71g
  •     Dietary Fiber: 3g
  • Protein: 11g


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