Loretta's Bread Pudding from Big John's Shake Shack

Oxmoor House
Loretta's Bread PuddingRecipe
Photo: Oxmoor House
Makes 6 to 8 servings


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2 cups milk
1 1/2 cups sugar
1/2 cup butter, melted
1 teaspoon vanilla extract
4 large eggs
5 French bread slices, cut into 1-inch cubes (5 cups)
1 tablespoon sugar
1 teaspoon ground cinnamon


1. Preheat oven to 350°. Whisk together first 5 ingredients in a large bowl. Arrange bread cubes in a lightly greased 2-qt. baking dish. Pour egg mixture over bread, pressing gently with a spoon to soak bread.

2. Combine 1 tablespoon sugar and cinnamon; stir well. Sprinkle cinnamon-sugar mixture over bread pudding. Bake at 350° for 55 minutes or until set and golden brown.

Created date

February 2014