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Carnation® Raisin Bread Pudding

"Brown sugar, cinnamon and nutmeg will fill your kitchen with sweet aromas and sweet memories of happy faces around your table. Serve this with whipped cream or with milk for breakfast for a change of pace."
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1 h servings 461 cals
Original recipe yields 8 servings


  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 513 mg
  • 21%

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 350 degrees F. Grease 12 x 8-inch baking dish.
  2. COMBINE bread and raisins in large bowl. Combine evaporated milk, eggs, butter, sugar, vanilla extract, cinnamon and nutmeg in medium bowl. Pour egg mixture over bread mixture; combine well. Pour mixture into prepared baking dish. Let stand for 10 minutes.
  3. BAKE for 35 to 45 minutes or until knife inserted in center comes out clean.

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Read all reviews 38
  1. 49 Ratings

Most helpful positive review

Only thing I did different was to let the prepared pudding (bread slices buttered both sides lavishly and 'cubed' before mixing) sit for a few hours in the fridge before I baked it, and also rep...

Most helpful critical review

It is good.

Most helpful
Most positive
Least positive

Only thing I did different was to let the prepared pudding (bread slices buttered both sides lavishly and 'cubed' before mixing) sit for a few hours in the fridge before I baked it, and also rep...

This is awesome! I hadn't tried bread pudding before this; the thought of soggy bread was over the top for me. My whole family enjoyed this so much, though, that it will definitely be a regula...

We cubed the bread (since the recipe did not call for it), added extra vanilla, and cubed apples. We had to bake it for about an hour instead of 35-45 minutes, but it was worth it. We drizzled w...

Overall this was a pretty tasty recipe. I adjusted it to 4 servings and baked it in a Corning Ware baking dish (covered), for about 40 minutes. I then uncovered it so it would brown nicely. I ha...

This was real good. I used a loaf of homemade cinnamon raisin bread I made in my breadmaker that was a few days old. I cut the bread into cubes and added 2 cubed, red delicious apples. I bake...

This is a perfect recipe on it's own however I sometimes add canned apples to the bottom of the pan before putting in the bread and egg mixture. Add ice cream while it's warm for a wonderful tr...

I made this for guests who absolutely love bread pudding and they said this was one of the best they had ever had! I served mine warm with vanilla ice cream.

This was really great and my husband loved it! The only change I made was I used raisin bread instead of regular bread and added raisins.

This is one of the simplest recipes to create and yet results in a sweet, rich concoction. Similar to other reviews, I let it bake for 45 minutes an hour, which did not dry it out too much and...