Microwave Raisin Bread Pudding Recipe - Allrecipes.com
Microwave Raisin Bread Pudding Recipe
  • READY IN 30 mins

Microwave Raisin Bread Pudding

Recipe by  

"Serve warm or chilled!"

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Ingredients Edit and Save

Original recipe makes 1 - 2 quart pudding Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Line a microwave-safe 2 quart ring mold or baking dish with raisin bread. Sprinkle sugar and cinnamon evenly over bread cubes. Set aside.
  2. Place milk and butter in a 1 quart glass measure and microwave on medium 4 1/2 to 5 1/2 minutes, until butter is melted and milk is scalded. Quickly stir eggs, 1/2 cup sugar and vanilla into hot milk mixture. Pour over bread cubes.
  3. Cover with plastic wrap and microwave at medium heat for 17 to 19 minutes, until pudding is set.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2009

This was overall a good recipe. It is almost as good as one with heavy cream, real butter and a long baking time. You do need to mix a little of the hot milk mix with the egg to avoid bits of cooked egg. I also had bits of hard dry bread on the top like maybe I used too much? I also made a quick sauce of caro syrup maple syrup some spiced rum and some butter which I poured over the top. This helped with the dryness. I will absolutely make this again.

Most Helpful Critical Review
Feb 20, 2014

This tasted ok while it was still warm out of the microwave, but it was too thick. The recipe calls for too much bread. I know micro times vary, but I cooked this on med heat for 15 min, and it was too dry and overdone. The next day I tossed it--it was just too dry.


12 Ratings

Oct 08, 2003

Really nice with whole grain bread.

Oct 22, 2007

I cut the sugar in half and it still turns out awesome. LOVE this recipe!!

Nov 20, 2008

This is very easy as I always have a loaf in the feezer. Quick to make when unexpected guest drop in. I would suggest that the lass who had bits of uncooked egg through the dish she take a spoon full of the hot mixture , mix it in with the egg before adding the egg. This witth stop that problem

Nov 10, 2012

This recipe is great for a quick "southern comfort" dessert. I made a few adjustments based on what was in my pantry and the suggestions others made: 1.) I cut back the number of bread slices to 12 because I like more of a "custard" based bread pudding. I used Ezekiel frozen cinnamon raisin bread that I toasted a little to thaw and the taste was wonderful 2.) I used half brown sugar/half white sugar for the sugar and cinnamon sprinkled over the cubed bread. Next time, I'm going to try just 1/4 c brown sugar with the cinnamon because it was a little too sweet. 3.) Instead of raisins, I used dried blueberries. They have so much flavor and made for a nice tart contrast to the sweet bread. 4.) I used my corning ware with a glass lid instead of plastic wrap in the microwave. I served it with homemade whipped cream and my guests finished the entire dish. Thanks for the great idea of making this yummy classic in the microwave.

Mar 18, 2010

Made this for a girls' night and it was a big hit. My roommate warned me not to make it anymore because it just put him in a coma.

Jun 25, 2006

This was alright. I got little bits of cooked egg. But other than that, not too bad.


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  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 82.2 g
  • 27%
  • Cholesterol
  • 182 mg
  • 61%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 479 mg
  • 19%

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

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