Photo: J. Savage Gibson; Styling: Mary Lyn Hill
Yield
6 to 8 servings

Decadent bread pudding topped with a homemade vanilla cream sauce is the ultimate in comfort-food desserts. Learn how to make the perfect bread pudding, regardless of the recipe, in our helpful guide.

How to Make It

Step 1

Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into a lightly greased 2-quart soufflé or deep baking dish.

Step 2

Bake at 375° for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent excessive browning. Let pudding stand 10 minutes before serving warm with Vanilla Sauce.

Ratings & Reviews

MsKesh's Review

OJWoman
November 26, 2012
I didn't have French bread so I used Ms. B's biscuits instead. This bread pudding was delectable. My family really enjoyed it and almost everyone asked for the recipe. This dish has sparked a new tradition. We will be doing new desserts and bringing recipe cards for recipe swap. This should be fun. Great recipe.

deerfisherman's Review

MaryAP
July 12, 2011
My grandma use to make this for me when I was a kid. Only thing we called it ""Cold Biscuit Puding" beause we always used leftover biscuits to make it. Delicious!!

Almost like my great grandmom's ....but...

scottmsimmons
February 15, 2016
I doubled the recipe for a family party. Also heater cream until tepid, added 1 tsp of kosher salt to the cream, blended sugars into the cream and added 1 vanilla bean. I scraped the vanilla caviar into the sugared cream mixture, then continued with directions. Used a large corning ware casserole dish (on a cookie sheet - in case of bubbling) and baked for the full 55Mins because of the doubling. Just like my Mingle's!!

CarriesD's Review

CarriesD
April 08, 2014
A little too sweet. Bread pudding should be more rich. I'll try salted butter if I make this again.

scottmsimmons's Review

CJC51761
March 29, 2014
Add a quarter cup more sugar, less white and more brown and dump in the nutmeg and cinnamon otherwise the flavor is weak. Be careful not to overcook better to undercook just a bit, so as to make it pudding and not dryed bread.

Nanamarie47's Review

alberta86
November 25, 2013
I made this yesterday for a family gathering and there were no leftovers to put away. What a great recipe! The vanilla sauce really makes it special and even those who were skeptical about "bread pudding" ended up loving it. You won't be disappointed with this one.

alberta86's Review

julie
March 12, 2013
I'm not sure why this recipe is getting such high reviews. It was way too sweet for me and my husband. Way too much fat. I had to make several alterations to enjoy this. I scaled the sugar down to 1 cup. I used reduced fat evaporated milk and 6 cups of bread (to compensate for more water). I loved the flavor of the nutmeg though so I didn't change that.

destine's Review

Deb2011
January 15, 2013
This is my go-to recipe for bread pudding. It makes the best bread pudding I have ever tasted. I am frequently asked for the recipe. The changes I make is that I substitute chopped pecans for the raisins and cinnamon for the nutmeg. I also add a teaspoon of vanilla extract. The vanilla sauce is wonderful with it.

Jill16's Review

deerfisherman
November 28, 2012
This was wonderful! Does anyone know if its possible to double this recipe and bake in a 9x13 pan? Would appreciate you're feedback. Thank you.

frenchiegirl's Review

RTinTN
November 07, 2012
N/A