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Bread Pudding

Bread Pudding: Comfort in a Bowl

Course Dessert
Cuisine American
Keyword bread pudding, dessert


  • 4 cups stale cubed bread (most bread will work; croissants, brioches and Italian panettone are also excellent)
  • 2 cups heavy cream
  • 4 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1/4 cup rum
  • 1 teaspoon ground cinnamon
  • 1/4 cup brown sugar
  • 1/2 cup raisins or other dried fruit (optional)
  • 4 eggs beaten


  1. Preheat oven to 350 degrees.

  2. Place the cubed bread in a large bowl.

  3. In a large pan, blend together the cream, butter, vanilla extract, rum, cinnamon, sugar and raisins, and heat until simmering. Stir until the sugar is fully dissolved. Remove from the heat and allow mixture to cool slightly. Add the beaten eggs and stir well.

  4. Slowly pour the mixture over the bread allowing the bread to soak up the mixture, and then pour the bread pudding into a buttered 1 1/2-quart baking dish.

  5. Bake for 45 minutes until the top of the bread pudding forms a golden crust. Serve hot, topping with additional cream or ice cream, if desired.