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Bread Pudding Bread

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“This versatile recipe is so neat, you can use leftover regular bread, french bread, croissants, muffins... etc. Whatever your imagination can conjur up!”
1hr 20mins

Ingredients Nutrition


  1. Pile the pieces of bread into a 9x5 inch loaf pan until the bread is about 2 inches above the rim of the pan.
  2. This step determines the correct quantity of bread needed.
  3. Then dump the bread pieces into a large bowl and set aside.
  4. In a small bowl, combine the raisins, cinnamon and nuts.
  5. Add to the bread.
  6. In another bowl mix together the sugar, eggs, milk and vanilla and pour over the bread mixture.
  7. Mix until all the bread is wet.
  8. If you need more liquid, just add a little more milk.
  9. Pack the mixture into the loaf pan.
  10. It will now be about 1 inch below the rim of the pan.
  11. If can be refrigerated until ready to bake, or it can be baked immediately.
  12. Bake at 350 degrees for about 1 hour.
  13. Cool 10-15 minutes and remove from pan.
  14. The bread tastes and slices best when cold or at room temperature.

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