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“This bread pudding got rave reviews when I served it at a dinner party. Prep time does not include waiting time for bread to absorb milk. Serve it topped with Bourbon-Butter Sauce or hard sauce or whipped cream or ice cream. The recipe for Bourbon-Butter Sauce is posted under my recipes.”
1hr 15mins

Ingredients Nutrition


  1. Butter a 3-quart baking dish.
  2. Slice crusts off bread and cut into 1-inch cubes.
  3. Place about half of the bread cubes in the dish and sprinkle with 1/2 cup of the dates. Add enough of the remaining bread to come within an inch of the top of the baking dish. Sprinkle with the other 1/2 cup of dates; set aside.
  4. Break eggs into a blender and blend on low until well beaten.
  5. Add melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla; blend on low until well mixed.
  6. Add about half the milk and blend again until well mixed.
  7. Stir in the remainder of the milk.
  8. Pour over bread cubes, pushing down bread to make sure it is completely covered with milk-egg mixture.
  9. Let sit at least 30 minutes before baking, or cover tightly and refrigerate several hours or overnight.
  10. Sprinkle almonds over the top of the pudding.
  11. Place baking dish in a larger baking pan and place in a preheated 350ºF oven.
  12. Pour hot water into the outer pan so it covers 1/3 of the baking dish.
  13. Bake for about 1 hour or until a clean knife inserted in the middle comes out clean.
  14. Remove from oven. Let sit for about 10 minutes before serving.

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