Barbara’s Bread Pudding

Barbara’s Bread Pudding

Recipe by Barbara Bach


Prep time


Cooking time



Bread pudding is a great way to use up old bread. I keep my bread in the refrigerator to keep it fresher, but sometimes I throw a lot out anyway.


  • 6 Slices of bread (not fresh)

  • 1 3/4 Cup of Whole Milk

  • 3 Eggs (beaten)

  • 1/2 Cup of White Sugar

  • 1 TBLS Vanilla

  • 1/2 tsps. Cinnamon

  • 1/4 tsps. Salt

  • 1/4 Cup of Melted Butter

  • 1/2 Cup Raisins (optional)

  • Sauce:
    1/2 Cup Light Brown Sugar or White Sugar
    1 TBLS of Flour
    1 Egg (beaten)
    2 TBLS of Melted Butter
    1 Cup of Milk
    1 TBLS of Vanilla
    A pinch of salt


  • Stack 6 slices of bread and cut through all slices making 1 inch cubes
  • Spray an 8 X 8 baking dish with Extra Virgin Olive Oil and place cubed bread, separating the cubes and stacking evenly
  • Mix together 3 beaten eggs, melted butter, sugar, cinnamon, salt, vanilla
  • Add milk and stir thoroughly then pour over bread cubes. Press bread under the liquid
  • Bake @ 350 degrees until inserted knife comes out clean; it will take at least 1 hour
  • While bread pudding is baking mix up the Vanilla Sauce and cook on medium to low heat in a small sauce pan, stirring until thickened. I prefer using white sugar in my vanilla sauce.
  • The top photo is the vanilla sauce using light brown sugar. The bottom photo is the vanilla sauce using white sugar. Serve with real whipped cream

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