Bread and Butter Pudding

Served warm from the oven, this comforting bread pudding is flavored with cinnamon and's the perfect cool weather dessert.

Recipe from Pepperidge Farm
Bread and Butter Pudding
20 mins
1 hr 5 mins
by 4.0 2  people
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  • 1/2 cup (1 stick) butter , softened
  • 1 16 ounce loaf Pepperidge Farm® Toasting White Bread
  • 2 teaspoons ground cinnamon
  • 1/4 cup currants
  • 6 eggs
  • 2 egg yolks
  • 1/2 cup granulated sugar
  • 4 cups heavy cream
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons packed brown sugar
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Heat the oven to 350 degrees F. Grease a 3-quart shallow baking dish with 2 tablespoons butter.
Spread the remaining butter on the bread slices. Cut the bread slices in half diagonally. Arrange half the bread slices in the baking dish, overlapping as needed. Sprinkle with half the cinnamon and half the currants. Repeat with the remaining bread slices, cinnamon and currants.
Beat the eggs, egg yolks and granulated sugar in a large bowl with a fork or whisk. Heat the cream and milk in a 2-quart saucepan over low heat until the mixture is warm. Stir in the vanilla extract. Stir some of the cream mixture into the egg mixture. Stir the egg mixture in the saucepan.
Pour the egg mixture over the bread. Let stand for 5 minutes. Sprinkle with the brown sugar.
Bake for 40 minutes or until set.
Prepare the recipe as directed above but do not bake. Cover and refrigerate overnight. Bake at 350 degrees F. for 40 minutes or until set.
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