Bread Pudding Recipe

September 6, 2006
Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

About 6 servings


  • 1 loaf stale sliced white bread
  • 4 Tablespoons (½ stick) margarine
  • ½ cup golden raisins
  • 1 cup sugar
  • 3 large eggs, beaten
  • 2 cups Pareve milk
  • 2 Tablespoons vanilla extract
  • 1 teaspoon ground cinnamon


  1. Preheat oven to 350°F. Grease with margarine 3-quart casserole dish.
  2. Butter (with margarine) both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
  3. Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
  4. Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
  5. Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
  6. Bake 40 minutes. Serve hot or cold.


The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.