By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 6
244 cal · 55 min
Old Fashioned Bread Pudding
Recipe GLPR21402ef41729b5
A comforting classic bread pudding made with whole wheat bread, eggs, milk, and warm spices. Sweet raisins and a touch of cinnamon create a rich, satisfying dessert that's perfect for any occasion.
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Ingredients
5 slices Whole wheat bread, cut into 1-inch cubes
2 tablespoons Butter or margarine
¼ teaspoon Ground cinnamon
⅓ cup Granulated sugar
½ cup Raisins
3 Large eggs
1½ cups Non-fat (skim) milk
¼ teaspoon Salt
1 teaspoon Vanilla extract
Directions
Preheat your oven to 350°F (175°C). Cut the whole wheat bread into 1-inch cubes and place them in a 9-inch baking dish. You should have about 5 cups of bread cubes.
Scatter the raisins over the bread cubes and set the baking dish aside.
In a small bowl, melt the butter or margarine. Mix in the cinnamon and sugar until well combined.
In a large mixing bowl, whisk together the eggs, non-fat milk, salt, and vanilla extract until smooth and well blended.
Pour the melted butter mixture into the egg mixture and stir gently to combine.
Pour the combined custard mixture evenly over the bread cubes and raisins. Gently press the bread down so it absorbs the liquid. Let it soak for 5-10 minutes before baking.
Place the baking dish in the preheated oven and bake for 35-40 minutes, until the pudding is set and a knife inserted in the center comes out clean or with just a few moist crumbs. The eggs will reach a safe temperature of 160°F (71°C) when fully cooked.
Remove the bread pudding from the oven and allow it to cool for 5-10 minutes before serving. Serve warm or at room temperature.
Comments
This is a straightforward bread pudding that uses pantry staples available at every Charlotte grocery chain—whole wheat bread, butter, cinnamon, sugar, raisins, eggs, milk, salt, and vanilla are all standard stock items at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger. The cost per serving runs roughly $0.80–$1.20, driven mainly by eggs and butter, making it genuinely economical. The stated 55 minutes is honest for a custard-based pudding with baking time, though active prep is closer to 10 minutes. It reheats well and is a no-fuss, forgiving dish that handles brief oven time without constant attention, making it solid for a weeknight or make-ahead dessert for a family.
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