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Classic Raisin Bread Pudding


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Rate this recipe 4.6/5 (5 Votes)


  • 4 c. firm white bread, cubed
  • 1 c. Raisins
  • 2 c. milk
  • 2 T. butter or margarine
  • 2 eggs
  • 1/4 c. sugar
  • 2 t. vanilla extract
  • 1/4 t. salt
  • 1/4 t. cinnamon
  • 1/4 t. nutmeg


Servings 6
Adapted from


Step 1

Combine bread cubes and raisins in a greased one-quart baking dish.

Heat milk and butter or margarine until butter or margarine is melted; do not boil. Combine eggs, sugar, vanilla, salt, cinnamon and nutmeg; blend well. Add hot milk mixture to egg mixture, stirring constantly. Pour over bread and raisin mixture; let stand 5 minutes. Sprinkle with additional nutmeg, if desired.

Bake, uncovered, at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Serve Golden Lemon Sauce over warm bread pudding.

Makes 4 to 6 servings.

Golden Lemon Sauce:
1/2 c. sugar
2 T. cornstarch
1 c. water
1 t. lemon zest
3 T. lemon juice
1/4 c. butter

Combine sugar and cornstarch in a saucepan. Stir in water, lemon zest and juice. Cook over medium heat, stirring constantly until thickened. Remove from heat. Stir in butter until combined.

Serve immediately.


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