Judy’s Cinnamon-Raisin Bread Pudding

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Judy’s Cinnamon-Raisin Bread Pudding

“This recipe nearly always brings back memories to our male diners of the bread pudding that ‘Mother’ or ‘Grandmother’ used to make. It’s a standard favorite here at The Birchwood.” –The Birchwood Inn, Temple, New Hampshire

Yield: Serves 6-8


  • 4 to 5 slices white and/or whole wheat bread, dried in oven
  • 1/6 cup butter, melted
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup raisins
  • 2 jumbo or 3 small eggs, beaten
  • 2-1/2 cups milk, scalded
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/4 cup sugar


Cube bread slices and place in greased 8- or 9-inch-square pan. Pour melted butter over cubes. Sprinkle brown sugar, cinnamon, and raisins on it. Combine remaining ingredients in a separate container and pour over bread. Place bread pudding pan inside larger pan with a little hot water in it and bake in 350 degrees F oven for 35-40 minutes.

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