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Oxmoor House Photo by: Oxmoor House

Brandied Plum-Vanilla Bread Pudding

Brandy-spiked dried plums bejewel this delicious vanilla-infused bread pudding, putting a decadent spin on comfort food.

Oxmoor House SEPTEMBER 2012

  • Yield: 8 servings (serving size: 2/3 cup)


  • 3/4 cup pitted dried plums, quartered
  • 1/3 cup brandy
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs
  • 5 cups (1/2-inch) cubed dry French bread (6 ounces)
  • Cooking spray
  • 1/2 cup vanilla light ice cream (optional)


1. Place plums and brandy in a bowl. Let stand 30 minutes. Pour mixture into a sieve over a bowl, reserving soaking liquid. Set plums aside.

2. Combine reserved soaking liquid, milk, and next 4 ingredients (through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Stir in plums. Spoon mixture into a 1 1/2-quart round casserole coated with cooking spray. (Dish will be full.) Cover with foil; let rest 30 minutes to absorb liquid.

3. Place dish in a 5-quart round electric slow cooker; add enough hot water to cooker to come halfway up sides of dish. Place several layers of paper towels across top of slow cooker. Cover and cook on LOW for 4 hours or until a wooden pick inserted in center comes out clean.

4. Remove dish from slow cooker. Serve bread pudding warm. Top with ice cream, if desired.

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 0.0%
  • Fat: 3.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.7g
  • Carbohydrate: 33.9g
  • Fiber: 1.4g
  • Cholesterol: 83mg
  • Iron: 1.2mg
  • Sodium: 222mg
  • Calcium: 79mg

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Brandied Plum-Vanilla Bread Pudding Recipe