English -Style Bread Pudding

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“This is an ultra rich version on the classic English dessert. Make certain to use day-old bread for this. I used dark raisins and soaked them in a bit of cognac for this recipe, which really kicked the taste way! Although the recipe does not say to add in cinnamon, I sprinkled some on top of the bread layers, but this is only optional.”

Ingredients Nutrition

  • 1 12 cups full-fat milk (or half and half cream)
  • 1 12 cups whipping cream
  • 2 teaspoons vanilla
  • 8 large egg yolks
  • 1 cup sugar (or to taste)
  • 14 cup butter, softened (no subs)
  • 1 loaf white bread (1 pound loaf, sliced into about 1/2-inch, crusts removed, use day-old bread)
  • 1 cup raisins (can use more or less)


  1. Set oven to 350°F.
  2. Set oven rack to second-lowest position.
  3. Prepare a 9-inch baking dish.
  4. For the cream custard: combine the milk and whipping cream in a large heavy-bottomed saucepan; bring to a simmer; remove from heat.
  5. In a bowl whisk together vanilla, egg yolks and 1 cup sugar (can use less sugar if desired) and blend well.
  6. Gradually whisk in hot cream mixture into yolk mixture until well combined; set aside.
  7. Spread 1/4 cup soft butter on bottom and sides of baking dish.
  8. Arrange about 1/3 of the bread slices in a single layer over bottom of prepared dish (trimming to fit).
  9. Sprinkle half of the raisins over bread.
  10. Cover with another single layer of bread slices.
  11. Sprinkle the remaining raisins over the bread.
  12. Layer with remaining bread slices (you should have three layers of bread with 2 layers of raisins).
  13. Pour the cream custard over the bread and let stand for about 5 minutes until custard is absorbed (about 5-6 minutes).
  14. Position rack to second-lowest position.
  15. Bake for about 20 minutes, or until custard thickens and begins to set.
  16. Remove from oven and set to broil.
  17. Sprinkle 2 tablespoons sugar over hot pudding.
  18. Place under broiler heat for 2 minutes, or until sugar browns (rotating dish for even browning, watch closely as sugar will burn).
  19. Serve warm.

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