Joey's Bread Pudding Recipe -
Joey's Bread Pudding Recipe
  • READY IN hrs

Joey's Bread Pudding

Recipe by  

"This is a very custardy bread pudding. Very ONO-licious!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    55 mins

    1 hr 15 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.
  3. Beat eggs with vanilla, and then pour over bread. Stir in half-and-half and sugar. Pour into a 9x13 inch baking dish. Sprinkle the cinnamon and nutmeg over the top.
  4. Bake uncovered in the preheated oven for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2008

I was looking for a bread pudding recipe that was moist and more on the custardy side. Husband says that most bread puddings are too dry. When I made this he was very happy! I took it to a potluck and everyone loved the recipe. I made it twice and both times it came out deliciously. This is a very rich recipe... the only thing I did differntly than the recipe is to increase the cinnamon by 1 tsp. I used what is called Hawaiian Sweet Bread. This recipe is definitely ONO and a keeper.

Most Helpful Critical Review
Aug 29, 2002

I thought that this recipe was way to sweet. It also was very eggy. It also needed more cinnamon.

Dec 29, 2004

I made this Christmas Eve and served it with homemade whipping cream and fresh raspberries. My husband's 88 year-old grandma said it was the best bread pudding she had ever eaten. It was so simple to make. I used vanilla challa bread from a local bakery which I think really made it extra special. I used a lot more than 2 pinches of cinnamon on top for a little more flavor but other than that, followed the recipe to a tee. It was very custardy. Simply delicious. I will make again and again.

Oct 05, 2002

I loved the taste and texture of this bread pudding. So creamy! However, it needed more flavor. I made a quick whiskey sauce and Oh Yum! Perfect!

Dec 01, 2003

Fantastic recipe!!! I made it for my work, my husbands work, and my family... everyone loved it!!! I didn't butter the bread first or mix the bread in with the mixture, I layered the bread in the pan and poured it on top. I added butter last in slivers randomly on the top after it was all put together. I added allot more cinnamon than it called for, and in one of the pans I added a can of pumpkin into the mix. The pumpkin one was a SMASH hit! Thankyou for the recipe! For my first time making bread pudding, it was a foolproof, and an easy one to do! Happy Holidays!!!!

Jun 07, 2008

First, many thanks to all who took the time to enter a review. It certainly was a big help to me. I made the following changes: 4 qt (10x15) glass baking dish, 1 doz extra large eggs, 19 slices of cinnamon bread, 1 cup golden raisins which I placed in a bowl of very hot water (to plump up) for 15 mins, 3 tsp of vanilla and 3/4 cup of sugar. I let the bread soak up the egg/vanilla mixture for 15 mins before I added the other ingredients. Didn't need the cinnamon or nutmeg and didn't butter/toast the bread beforehand. Baked at 350 degrees for 1 hour and 20 mins. Very, very tasty!

Jan 09, 2006

This recipe came out very good but I kinda goofed through it. Mine was very thick & custardy with a nice crusty top even though after I realized I skipped the 'toast bread' step. Mine was already a couple of days old and nice and firm which helped to spread the butter and not smoosh the bread. I had to use about 3 cups heavy whipping cream and 2 cups half&half as that is what I had on hand. It wasn't grainy at all even without a water bath which I really liked. I also accidently dumped quite a bit of cinnamon after the shaker top fell off (oopsie!) but if this hadn't happened I think it may have been too bland. I will make this again with the same 'adjustments'. Yummy!

Nov 17, 2008

This is excellent! I took a shortcut and buttered only one side of the toast, but it turned out to be fantastic anyway. I also topped it with a vanilla sauce I found on another recipe website, and it made this recipe beyond belief. In case you're wondering, the vanilla sauce I used was: 1/2 cup of butter, 1/2 cup of sugar, 1/2 cup of brown sugar, and 1/2 cup of whipping cream. Cook over medium heat and bring to a boil. Remove from heat and add 1 tsp of vanilla. Wonderful!


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  • Calories
  • 628 kcal
  • 31%
  • Carbohydrates
  • 89.3 g
  • 29%
  • Cholesterol
  • 274 mg
  • 91%
  • Fat
  • 23.7 g
  • 36%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 14.6 g
  • 29%
  • Sodium
  • 460 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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