Basic bread pudding

By Anna Olson
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Photo taken with Focos
Photo taken with Focos


  • 3 tablespoons (45 grams) melted butter, plus extra for brushing the pan
  • 4 cups (1 litre) day-old bread cubes, cut into 20 millimetre dice
  • 2 large eggs
  • 1 egg yolk
  • 1/2 cup (100 grams) granulated sugar
  • 1 -1/2 cups (375 millilitres) 2% milk
  • 1 cup (250 millilitres) whipping cream (35%)
  • 1 teaspoon (5 millilitres) vanilla extract
  • 1/4 teaspoon (1 millilitre) ground nutmeg
  • Pinch salt
  • 1 cup (75 grams) raisins, soaked in hot water and drained (optional), or other add-ins (see note below)
  • Cinnamon sugar, for sprinkling


  1. Preheat the oven to 350 °F (180 °C).   Brush a six to eight-cup (1.5 - 2 litre) baking dish with melted butter, and then pour three tablespoons (45 grams) over the day-old bread and toss in a large bowl.
  2. In a separate bowl, whisk the eggs, yolk and sugar and then whisk in the milk, cream, vanilla, nutmeg and salt.  Pour this over the bread, toss to coat, and let sit for about 15 minutes, stirring once or twice. It may look like a lot of liquid, but it all balances out. After sitting for the required time, use a potato masher or slotted spoon to break down the bread pieces a bit.
  3. Drain the soaking raisins and stir them into the pudding mixture.  Pour this into the buttered baking dish and sprinkle with cinnamon sugar. Bake, uncovered, for about 60 minutes, until the pudding soufflés a little and the top turn a golden brown.  Allow the pudding to cool for at least 15 minutes before serving.
  4. The bread pudding can be served warm or chilled.

Other add-ins:

  1. Chocolate chips, other flavoured chips, other dried fruits, Skor toffee bits, or chopped nuts.

Fun combinations:

  1. Diced banana and chocolate chips.
  2. Cooked bacon and toffee bits.
  3. Peanut butter and jelly (dollop in).

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