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Photo: Amy Neunsinger Photo by: Photo: Amy Neunsinger

Esther Fox's Bread Pudding

Real Simple OCTOBER 2004

  • Yield: Makes 6 servings


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 197mg
  • Calories: 289
  • Calories from fat: 0%
  • Carbohydrate: 37g
  • Cholesterol: 128mg
  • Fat: 11g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 9mg
  • Saturated fat: 6g
  • Sodium: 477mg

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Esther Fox's Bread Pudding Recipe