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Friday Feast: Classic Bread Pudding

May 22, 2009

I have been wanting to make bread pudding for some time now (a personal goal for 2009) and finally got around to doing it recently; here’s a tutorial through my first stab at the recipe. It was great because I had an excellent recipe from the Fannie Farmer Cookbook. I think the key to my success was the type of bread I used, so keep that in mind when selecting your ingredients. 

Fannie Farmer’s Bread Pudding

Preparation Time: about 20 minutes

Cooking Time: 1 hour

Cleaning Time: 10 minutes



Butter, softened

7 slices good-quality white bread (I brought home some “quality” bread from Winn Dixie someone had given us for Maw Maw’s funeral services. I am skeptical when I use the word “quality” with the name “Winn Dixie.” But this bread turned out great.)

1 quart milk

3 eggs, slightly beaten 

1/2 cup sugar

1/4 teaspoon salt

1/2 cup raisins

1 teaspoon vanilla (optional)

1/2 teaspoon cinnamon (optional)

 (I used both cinnamon and vanilla.)

  • Preheat the oven to 325 degrees.
  • Butter a 2-quart baking dish. Spread a generous amount of butter on one side of each slice of bread and line the bottom and sides of the baking dish. (I really slathered on that butter, which I think was the other key, in addition to the bread, to the good result. The butter helped ensure a moist dessert.)


  • Mix together the milk, eggs, sugar, salt, raisins, vanilla and cinnamon, and pour over the bread. 


  • Place any extra pieces of bread on top and press down so they are submerged. 


  • Let stand about 10 minutes, a little longer if the bread is particularly dry. (I actually let the dish stand for 30 minutes because I knew the bread was old and dry.)
  • Bake under cover for 30 minutes (I used aluminum foil), then uncover and bake for 30 minutes more.
  • Serve warm and enjoy!



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