Esther Fox's Bread Pudding

Esther Fox's Bread Pudding Recipe
Photo: Amy Neunsinger

Recipe from

Nutritional Information

Calcium 197 mg
Calories 289
Caloriesfromfat 0 %
Carbohydrate 37 g
Cholesterol 128 mg
Fat 11 g
Fiber 1 g
Iron 2 mg
Protein 9 mg
Satfat 6 g
Sodium 477 mg


2 tablespoons unsalted butter
5 cups stale bread (French, Italian, or white), cut into
3 cups whole milk
1/2 cup sugar
3 large eggs, slightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg or mace
1/2 teaspoon salt


Coat an 11-by-7-inch baking dish with 1 tablespoon of the butter. Place the bread cubes in a single layer in the dish. In a large bowl, combine the milk, sugar, eggs, vanilla, nutmeg or mace, and salt. Pour the milk mixture over the bread and dot with the remaining butter. Cover and refrigerate for 1 hour. Preheat oven to 350° F. Bake the pudding for 40 to 45 minutes or until golden brown. Serve warm.


Adapted from Stella Stolley's Recipe Box,

October 2004
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