Bread Pudding with Raisins and Cinnamon

  • Yield: 6 to 7
  • Prep: 15 minutes
  • Cook: 45 minutes

Old family favorite that our mother used to cook up with leftover bread and she always included raisins. And as we lived on a farm we had most of the other ingredients, (i.e.; eggs, milk, butter), readily handy.


6slices day old bread
2tablespoons butter (stick margarine) melted
3/4 cup California raisins
4whole eggs (beaten)
2cups milk (2%)
3/4cup white granulated sugar
1teaspoon ground cinnamon
1teaspoon vanilla extract


  1. Preheat oven to 350F.
  2. Break bread into bite size pieces and place in baking dish. Drizzle bread with melted butter and sprinkle with California raisins.
  3. In medium bowl, mix beaten eggs, milk, granulated sugar, cinnamon and vanilla extract until well blended. Pour mixture over bread and lightly push down until bread is covered with egg mixture.
  4. Bake 45 minutes, or until top springs back when lightly tapped.
  5. Serve warm or cooled.
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