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Bread Pudding


  • 1 loaf French or Italian bread
  • 1 quart milk (can substitute buttermilk or Half & Half for some of the milk for a richer taste)
  • 3 eggs, beaten
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 cup raisins
  • 3 tablespoons melted butter
  • 1 cup nuts (optional - pecan or walnut pieces)

Whiskey sauce

  • 1 stick butter
  • 1 cup sugar
  • 1 egg, beaten
  • 2 ounces whiskey or rum


  1. Heat grill to 350°F.
  2. Tear bread into chunks into a large bowl.
  3. Mix together the beaten eggs, milk, sugar, vanilla, and cinnamon.
  4. Pour milk/egg mixture over bread and stir well - make sure bread soaks up the liquid.
  5. Stir in raisins (and nuts if desired).
  6. Coat the bottom and sides of a 9x13" pan with the melted butter.
  7. Pour pudding mixture into pan and cook in grill at 350° for 50-60 minutes until firm.
  8. Serve warm with whipped cream or whiskey sauce (below).

Melt butter in saucepan over low heat. Add sugar and stir to dissolve. Temper the beaten egg with a little of the hot butter/sugar mixture, then add egg to pan, stirring quickly to prevent the egg from curdling.
Add liquor and stir well.

Serve warm over bread pudding.