Amish Bread Pudding Recipe
Oh my gosh, is this recipe to die for! I used to have another go-to recipe for bread pudding, but I always felt that something was missing. Then, I found this recipe on the Moms Who Think website, and I will never make my old recipe again. This is an Amish recipe that has been passed down for multiple generations. On top of that, it is very simple and delicious!
- 2 cups whole milk (or 2 cups half & half)
- 1/4 cup butter
- 2/3 cup brown sugar (light or dark, depending on taste preference)
- 3 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups bread torn into small pieces (french bread works best)
- 1/2 cup raisins (optional)
- In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
- Combine sugar, eggs, cinnamon, nutmeg and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
- Place bread in a lightly greased 1 1/2 quart casserole.
- Sprinkle with raisins if desired. Pour batter on top of bread.
- Bake at 350 degrees for 45 to 50 minutes, or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).
Bread Pudding Sauce
- 1 cup whole milk
- 2 tablespoons butter
- 1/3 cup granulated white sugar (light brown sugar can be substituted)
- 1 teaspoon vanilla
- 1 tablespoon flour
- dash of salt
- Mix everything together and bring to a boil for 3- 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Just a warning, if you are on a diet, this is NOT a recipe for you. Trust me, you will eat at least most of this in one sitting! When I make this bread pudding, it makes my house smell like my grandma’s house.