Nothing beats the classic sweets! Make this family favourite at home. 


  • 3 Tbsp 45 g melted butter, plus extra for brushing the pan

  • 4 cups 1 L day-old bread cubes, cut into ¾-inch (20 mm) dice

  • 2 large eggs

  • 1 egg yolk

  • ½ cup 100 g granulated sugar (caster sugar)

  • 1 ½ cups 375 mL milk

  • 1 cup 250 mL whipping cream (35%)

  • 1 tsp 5 mL vanilla extract

  • ¼ tsp 1 mL ground nutmeg

  • pinch salt

  • ½ cup 75 g  raisins, soaked in hot water and drained (optional)

  • cinnamon sugar, for sprinkling


  • 1.

    Preheat the oven to 350 ?F (180 ?C).   Brush a 6 to 8-cup (1.5 - 2 L) baking dish with melted butter, and pour 3 Tbsp (45 g) over the day-old bread and toss in a large bowl.

  • 2.

    In a separate bowl, whisk the eggs, yolk and sugar and then whisk in the milk, cream, vanilla, nutmeg and salt.  Pour this over the bread, toss to coat, and let sit for about 15 minutes, stirring once or twice. It may look like a lot of liquid, but it all balances out. After sitting for the required time, use a potato masher or slotted spoon to break down the bread pieces a bit.

  • 3.

    Drain the soaking raisins and stir them into the pudding mixture.  Pour this into the buttered baking dish and sprinkle with cinnamon sugar. Bake, uncovered, for about 60 minutes, until the pudding soufflés a little and the top turn a golden brown.  Allow the pudding to cool for at least 15 minutes before serving.

  • 4.

    The bread pudding can be served warm or chilled.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 345kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 42g
  • Sugar 29g
  • Sodium 226mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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