Velma’s Vintage Bread Pudding Recipe

You’re going to love this bread pudding!

Check out what my pals over at Group Recipes had to say about this recipe:

“I have never had bread pudding. I have wanted to try it for a very long time now. I think this will be the recipe that makes me make it!”

This bread pudding recipe is amazing and I’m super glad that I tried it!



1/2 loaf french bread, cubed

9 Eggland’s Best eggs

2 cup whole TruMoo milk

1 cup Borden heavy whipping cream

2 teaspoons McCormick vanilla

1/2 cup Mountain Ridge honey

1 cup Domino sugar

1 teaspoon Morton salt

2 teaspoons McCormick cinnamon

1/2 stick Land O Lakes butter, melted



In medium bowl, combine all ingredients except french bread.

Mix until well incorporated.

Put cubed french bread in prepared 9″ x 13″ baking pan.

Cover with egg mixture.

Drizzle the top with the melted butter.

Cover with foil.

Refrigerate at least 2 hours.

Bake at 350 degrees F. for 1 hour or until toothpick inserted into center comes out clean.





Quick Tip: If you don’t have french bread on hand you can use plain white or wheat, as well.

Thank you to Group Recipes for this great recipe.


Instead of bread, I usually use left over donuts, sticky buns and only use bread when needed. Also add raisins.

It’s in the fridge right now, will be baking it in a couple of hours. My question; Bake covered or uncovered?

I make a similar bread pudding (without the honey and add some nutmeg). I also grew up serving it with milk. Another alternate that my Mother served it with was a lemon sauce. For the past 15 years or so I’ve been making a raspberry sauce for this lovely desert. The sauce consists of sugar desolved in boiling water. Then fresh (or frozen) raspberries are added until soft and the sauce is thickened. After cooling the sauce, add Grand Marnie (SiC). You can find the sauce recipe on Google.

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