Raisin bread pudding

Prep 20 min
Plus Baking Time: 60 minutes
Makes 4 to 6 servings



1 tbsp
butter, at room temperature
6 to 8 slices
raisin bread, at least one day old
unpeeled apple, thinly sliced (optional)
3/4 tsp
2 1/2 cups
1 tsp
vanilla, or finely grated orange peel
2 tbsp


  • Preheat oven to 325F (160C). Lightly butter slices of bread. Cut into 1-inch (2.5-cm) cubes. They should measure about 6 cups.
  • Place in a buttered 8 inch (2 L) square dish. Tuck in apples slices. Whisk eggs together with granulated sugar and 1/2 teaspoon (5 mL) cinnamon. Then gradually whisk in milk and vanilla. Pour over bread. Stir brown sugar and remaining cinnamon together, then sprinkle overtop of pudding.
  • Bake, uncovered, in centre of preheated oven until golden and puffed, about 1 hour. Pudding is great served warm with ice cream.

A more comforting use for leftover raisin bread would be hard to find.


Calories 247, Protein 10.3 g, Carbohydrates 32 g, Fat 8.7 g,
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