Amish Bread Pudding

Amish Bread Pudding


Comfort food all year round.


  • 2 cups whole milk (or half & half)
  • ¼ cup butter
  • ⅔ cup light brown sugar
  • 3 eggs
  • 2 tsps cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • 3 cups bread, torn into small pieces (french bread works best)
  • ½ cup raisins (optional)
  • 1 cup whole milk (for bread pudding sauce)
  • 2 tbsps butter (for bread pudding sauce)
  • ⅓ cup sugar (for bread pudding sauce)
  • 1 tsp vanilla extract (for bread pudding sauce)
  • 1 tbsp flour (for bread pudding sauce)
  • 1 dash salt (for bread pudding sauce)


  1. 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.
  2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
  3. Place bread in a lightly greased 1 1/2 quart casserole.
  4. Sprinkle with raisins if desired. Pour batter on top of bread.
  5. Bake at 350F for 45 to 50 minutes or until set. Serve warm.
  6. Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cup (the sauce has the other 1/3 cup)
  7. For Sauce: Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.