An EASY, different way to make bread pudding!
This is an oldie but goodie recipe that I got from my mother-in-law Ruth, who was an excellent cook and always trying new recipes!
It is the easiest and fastest way I have ever seen for bread pudding! And it is SO GOOD!!!!
You just lightly butter slices of raisin bread, pour a custard mixture on top and bake it in a water bath!
You use only 6 ingredients you probably already have in your pantry!
So many people have asked me for the recipe! I got so tired of writing it out! Another reason why I made this website!
NO mixer is needed to make this!
Baking it in a water bath really helps to keep it moist and not overbake it.
It’s delicious served either cold (my preference) or hot, with or without whipped cream!
Raisin Bread Pudding is eaten as a dessert or it can even be for breakfast! I think it is a great addition to a brunch table!
I often cut this recipe in half to make fewer servings. Use the RECIPE ADJUSTER CALCULATOR before you print to easily scale the ingredients up or down to adjust the servings you want.
In the slideshow below, I cut the recipe in half to make a smaller one. See how EASY it is to make this Raisin Bread Pudding!
Raisin Bread Pudding
Equipment
- Large Pan for a Water Bath
Ingredients
- 12 slices raisin bread
- 5 cups milk
- 6 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 6-9 teaspoons butter
Instructions
- Preheat the oven to 350°.
- LIGHTLY SPREAD a little more than one-half teaspoon butter onto each slice of bread. (Don't butter it too much! Just one light layer of butter. You don't want to see butter floating in the baked pudding!)
- Cut each raisin bread slice into quarters, either in square shapes or triangles.
- Place all the raisin bread quarters into a 13x9x2-inch pan, laying some slices on top of each other. Set aside.
- In a large bowl, use a wire whisk to beat together the milk, eggs, sugar, and vanilla extract.
- Pour this egg mixture over the raisin bread slices. Push down the slices with a rubber spatula to be sure they are all covered in the mixture.
- Place the pan in a water bath. (Put the bread pudding pan into another larger pan filled one-quarter of the way up with hot water).
- Bake at 350° for 40 minutes.
- Remove the bread pudding pan from the water bath and cool it on a wire rack.
- Serve it hot or warm, or store the bread pudding covered in the refrigerator and serve it cold.
Notes
Nutrition
I first posted this recipe in May, 2014 and updated to a new format in June, 2022.
I first posted this recipe in May, 2014 and updated to a new format in June, 2022.