A few days ago I made this wonderful raisin egg bread and that recipe made 2 huge loaves. It was a lot of bread, so I thought that it would make a perfect bread for bread pudding. I was right, it was phenomenal.
Bread pudding is not something I grew up with, in fact I never heard of it until a few years ago when I saw it made by Emeril once on the food network channel and thought it looked interesting. At first I thought it would be a bit boring because after all it’s just bread with milk and eggs, but when I first tried it I really enjoyed it. I’ve made it myself a couple times and it’s become one of those special recipes I like to make on the weekends sometimes. Bread pudding makes for a perfect breakfast, brunch or I would eat it even as a dessert.
My recipe of this bread pudding is actually very simple and it’s just enough for two people. Now obviously you could double the recipe if you were making more. Also if you don’t have this raisin egg bread, use any day old bread you have, and just add a handful of raisins. So here’s how I made my bread pudding. I buttered these two ramekins really well. These ramekins are a bit bigger, they are about 4 Â inches in diameter. Then I cut the bread in cubes, about an inch and filled the ramekins with the bread.
In a medium bowl, whisk the eggs together with the vanilla, cinnamon, sugar, and milk. Now I also added some bourbon to my milk mixture but it’s totally optional. Just gives it a nice flavor and aroma, if you know what I mean. 
Pour the milk and egg mixture over the bread, filling up the ramekins to the top. Let the bread soak up that milk mixture for about 15 minutes before baking them. One other thing I added is some pecans over the top, just because I love pecans and I wanted the bread pudding to have a bit of crunch, and I also sprinkled some extra cinnamon over the top.
Bake them in a 350 F degree oven for about 45 minutes, until the top springs back when tapped. Trust me when I say this bread pudding is heavenly and even my picky husband who complained when I made it, at his portion and admitted it was really good.
Ingredients:
- 3-4 thick raisin bread slices, cubed
- 2 cups milk
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 4 tbsp sugar
- 1/4 cup pecans
- 2 tbsp butter
- 4 tbsp bourbon (optional)
Instructions:
- Preheat oven to 350 F degrees.
- Butter the ramekins with a tbsp of butter in each ramekin.
- Divide the bread equally in each ramekin.
- Whisk the milk, eggs, vanilla, sugar, bourbon, and cinnamon together and pour over the bread. Sprinkle the pecans over the top, and sprinkle some more cinnamon over the top as well, this is optional.
- Let the bread soak up the milk mixture for about 15 minutes.
- Bake for 45 minutes until the top springs back when tapped.
Enjoy!
Looks great! I used to be adamant about making my own bread pudding. Thanks for sharing the recipe!
You’re welcome, hope you’ll give it a try.
Having never eaten Bread Pudding, I decided to try your recipe this morning … Don’t like raisin bread so I substituted it with a good quality Flax and Honey bread made by StoneMill. I also added 2 eggs + 1 yolk and used almonds chopped in half on top. Was astonished to find it had risen so much when I removed it from the oven .. but it deflated when I took my first bite into this piece of heaven! Thank you… love your recipes.
Wow! Looks super yummy!
I absolutely love bread pudding. This looks perfect!
Hi Jo, bread pudding is one of my favorite too, and yours looks amazing! Great presentation!