Categories: Bread, Bread Pudding, Cookie Bars, My Baking & Cooking

Bread Pudding with white bread

Last Friday, I had made this bread pudding.  I wanted more dessert-like quality and not breakfast food. LOL. Learning from my previous day’s mistake (of using too much bread) and wanting to change the game somewhat, I made a few replacements to the original recipe.  Reading pages upon pages of the reviews helped too, LOL.

I used fresh white bread (Weber’s), 1 less egg, heavy whipping cream and milk, brown and white sugars. I also let the bread soak for an hour before baking. Verdict: It is delicioso!


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It’s nearly 3/4″ thick

It deflated during cool-down and it’s more of a “bar”, but I looooove the flavor.

Next go-round I’ll make it with some sort of sauce, but truthfully, it doesn’t need it.  I may also skip letting it stand for an hour to see what happens.

Bread Pudding with white bread

  • 8 slices white bread–I used Weber’s
  • 2 tablespoons butter, melted
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1 cup low-fat milk
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 1/8 cup brown sugar for topping


  1. Preheat oven to 350 degrees F (175 degrees C).  Grease 8 inch square baking pan with butter.
  2. Break bread into small pieces in baking pan. Drizzle melted butter over bread.
  3. In mixing bowl, combine eggs, whipping cream, milk, sugars, cinnamon, vanilla, and nutmeg. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Let stand for 1 hour.  Sprinkle 1/8 cup brown sugar for topping.
  4. Bake in preheated oven for 45 minutes, or until the top springs back when lightly tapped.

This super-easy recipe is a keeper!

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