“This is an easy, tasty way to use up any extra bread you have. I personally like using an egg or challah bread, but any white-style sliced bread will do.”
1hr 15mins

Ingredients Nutrition


  1. Soak raisins in amaretto for at least 30 minutes.
  2. Combine brown sugar, cinnamon and allspice in small bowl. Set aside 3 heaping tablespoons to use as topping.
  3. In large bowl, pour melted butter over bread, then toss in remaining sugar mixture.
  4. Place 1/2 of bread mixture in a lightly greased 1.5 quart or larger baking pan. (Pudding will rise quite a bit, so if using 1.5 quart pan be sure there is ample space in oven above pan for pudding to "grow.").
  5. Drain raisins, sprinkle half over crumbs.
  6. Sprinkle half of almonds over crumbs.
  7. Repeat layer: bread crumbs, raisins, almonds.
  8. Beat eggs, salt & vanilla in bowl for 1 minute.
  9. Slowly mix in milk, then slowly pour over dish, being sure to evenly dispense liquid.
  10. Let stand for 5 minutes.
  11. Sprinkle reserved sugar mixture on top.
  12. Bake at 325F for 45-55 minutes.

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