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Aunt Emma's Bread Pudding

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“My Aunt Emma made the best bread pudding I've ever had. She passed away about 5 years ago and I just ran across a copy of her recipe in my recipe box. Thought I'd share it with you. The brown sugar melts as it bakes on top so it kind of has a caramelized sauce built in. Crumble the brown sugar over the top between your fingers so it doesn't all sink.”
READY IN:
1hr 10mins
SERVES:
8-12
YIELD:
1 9 x 13 inch pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Break the bread into small chunks in a large bowl.
  2. Add the white sugar and melted butter and stir.
  3. Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
  4. Stir in the vanilla and raisins.
  5. Pour into a greased lasagna pan or a 13x9" inch pan.
  6. (sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
  7. Sprinkle the brown sugar evenly across the top of bread mixture.
  8. Bake in a preheated 350* oven for 1 hour.
  9. Let cool 20 to 30 minutes as pudding will set firmer as it cools.
  10. Can be served warm or chilled.

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