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Bread Pudding II

Bread Pudding II


"This recipe is enjoyed by everyone I have ever served it to. There are never any leftovers because it is so creamy and rich."
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1 h 10 m servings 450 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 22.7 g
  • 35%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 392 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.
  2. Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.
  3. Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.

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Read all reviews 80
  1. 101 Ratings

Most helpful positive review

I looked around at recipes on this site and didn't find anything better. Here's my twist: Before I cube the bread, I spread it with butter then sprinkle it liberally with cinnamon sugar. It ...

Most helpful critical review

The texture was good but the flavor was bland. I used good bread and the finest ingredients ... I won't try this recipe again.

Most helpful
Most positive
Least positive

I looked around at recipes on this site and didn't find anything better. Here's my twist: Before I cube the bread, I spread it with butter then sprinkle it liberally with cinnamon sugar. It ...

This bread pudding is so good! It was a hit at Thanksgiving this year. I also sprinkled in some cinnamon along with the nutmeg and brown sugar as some others suggested, great idea!

Fabulous recipe which has been enjoyed by everyone who tasted it. I used Challah bread instead of French bread (and a lot more than the recipe calls for). I also used quite a bit more brown suga...

Great bread pudding!! I made a few slight changes...I used half cream & half milk, crossaints instead of french bread and increased the amount of bread significantly. I didn't have nuts so I ju...

This was a really nice bread pudding. I brought it to my boyfriends parents' house for Thanksgiving, and it was a hit (in a crowd that's usuallly not big on dessert!). To make it a little rich...

This bread pudding is great one of the best I've ever tasted. I made it on Christmas day this year and last, this will be one that I will make ever Christmas dinnner.

We LOVED this recipe! I was out of bread and used THOMAS' cinnamon flavored waffles and it turned out fantastic! Thanks!

This was fabulous. I did add cinnamon and it needed to bake for over an hour, but smothered with whipped cream, it's delicious!

Great use of leftover bread! As a matter of fact, I'm eating the rest of it now. I added raisins and cinnamon to mine. Wonderful recipe made with ingredients found in the pantry.

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