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Bread Pudding

by · 8 comments
Bread Pudding01

Making bread pudding is a good way to get rid of any stale bread. Not many people like eating stale bread, yet many people will surely want to taste the bread pudding. I made some for a small group gathering the other day. Everyone could taste a piece with the yummy sauce. The caramel sauce is loaded with rich sugar cane flavour, definitely naughty and good. The only complaint that I received was the portion was too small. I need to make more next time.

Bread Pudding Recipe (Printable recipe)
By Christine's Recipes
Prep time: 10 mins
Cook time: 45 mins
Yield: 8 to 10 serves (One oval baking dish sized 25cm x 17cm x 5cm)

Bread Pudding03

  • 180gm (1 small loaf) French bread, at least one day old
  • 400 ml milk
  • 80 gm white sugar
  • 1/8 tsp salt
  • 2 eggs, whisked and sifted
  • 1/8 tsp cinnamon
  • 1 tsp vanilla extract
  • 60 gm raisins
  • 20 gm almond flakes
  • unsalted butter, for greasing the baking tray
Caramel sauce:
  • 50 gm unsalted butter
  • 50 gm light brown sugar
  • 65 ml evaporated milk
  • 1/8 tsp salt
Bread Pudding Procedures01

Bread Pudding Procedures02

  1. Cut the bread into 3-cm cubes. Grease the baking tray with butter. Set aside.
  2. In a saucepan, heat milk over medium heat. Add sugar and salt. Cook until the sugar completely dissolved. Don’t need to bring it to boil though. Remove from heat. Add whisked egg. Stir in cinnamon and vanilla extract.
  3. Preheat oven to 170C / 350F.
  4. Place the bread cubes in a large mixing bowl. Pour half of the milk mixture into it and mix well. Let it stand for 15 to 20 minutes. Stir to mix again in the middle to let all bread cubes absorb the milk mixture well. Transfer to the greased baking tray. Sprinkle raisins. Pour the remaining milk mixture. Sprinkle almond flakes on top. Bake in the preheated oven for 40 to 45 minutes. When the pudding pulls away from the edge of the tray, it’s done.
  5. While baking, prepare the sauce. Put butter and light brown sugar in a small saucepan. Heat over medium heat until the sugar is completely dissolved. Bring it to a boil. Pour evaporated milk and mix well. Serve the pudding with caramel sauce on the side. Pour on to taste.
Bread Pudding02

  • You might use fresh bread too. Simply bake the bread cubes in a preheated oven at 170C / 350F for about 8 to 10 minutes until they become dry and crispy. Turn once after baking 5 minutes.
  • I used dinner rolls from a supermarket. The end result was satisfied.
  • Soak the raisins in hot water for about 10 minutes and wipe dry before use.


  1. Replies
    1. Sure, you can.
      Most importantly, use dry and stale bread. Otherwise the pudding texture will be quite mushy.

  2. Hi Christine, can old batch of tangzhong be mixed with new batch of tangzhong? (Sometimes situation arised that tangzhong required wasn't enuff thus have to make new one, somehow old one is wasted to throw)

    1. Yes, you can, as long as the old batch of tangzhong hasn't turned bad.

      Btw, please post your comment below the relevant post. Then other readers would know what we are talking about.

  3. Hi Christine, i tried to post right below relevant recipes but new comments are not accepted due to overload of comments.
    Btw, does it make any difference between adding melted butter and soften butter to flour mixture in the bread machine pls? TQ.

    1. Hi Ming,

      If too many comments, the page will load too slow. Sorry for the inconvenience. Please keep posting below the relevant bread making recipes.

      Back to your question, it’s no difference in between adding melted butter and softened butter.

  4. I think, 1 tablespoon of vanilla paste will give you more natural vanilla flavor than 1 tsp vanilla extract. I received this advice while shopping on Authentic Vanilla shop here in Canada and I confirm, I didn't excpect such a result :)

  5. You're right. You get what you paid. Vanilla extract is far cheaper than vanilla paste or vanilla sticks.