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Raisin Bread Pudding

An EASY, different way to make bread pudding! You just lightly butter slices of raisin bread, pour a custard on top and bake! It comes out perfectly every single time! Delicious served either cold (my preference) or hot, with or without whipped cream!
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Prep Time10 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 185


  • Large Pan for a Water Bath


  • 12 slices raisin bread
  • 5 cups milk
  • 6 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 6-9 teaspoons butter


  • 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.


VARIATION:   Use this method with any sliced bread of your choice!
Calories: 185kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 132mg | Potassium: 182mg | Fiber: 1g | Sugar: 17g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg