Amish Bread Pudding

After an improtu visit to My College Room mate, where she made late night Bread Pudding it had me wanting to do the same. Being home for Vacation after a long contract with DCL meant lots of dinner parties, going out to dinner and social gatherings with all my long lost friends!

My cousin christine was making dinner at her house so I told her I would bring a dessert and I picked this one. It seemed the simplest out of all the other bread pudding recipes I had seen online and Meghan used it so I knew it was good.

I didn’t measure out the bread, my first mistake. After adding the liquid mixture I just kept adding bread because I thought it came out to liquidy. The bread pudding actually turned into more like bread, then pudding, but it was still really tasty. The recipe says french bread works best, but the point of bread pudding is to use bread that is going stale. I used honey oat wheat bread, and it tasted delicious.

Here it is:


2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)


1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Thanks Moms who think!