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Bread Pudding Recipe from The Wallingford Victorian Bed and Breakfast


Becky Barrett of The Wallingford Victorian Bed and Breakfast in Connecticut says, "Our guests are always pleased and surprised when a warm bowl of bread pudding is set out on the table." She explains, "We put everything together the night before and just put it in the oven first thing in the morning. It is very forgiving if left a little long in the oven or held for some time before serving. Just what we need on those hectic mornings!" Try her recipe for this old-fashioned favorite.


  • 4 beaten eggs
  • 3 cups (5 slices) dry (toasted) bread cubes
  • 2 cups milk
  • 1/3 cup raisins
  • 1/3 cup sugar
  • 1/2 tsp vanilla
  • 1/2 tsp flavoring (optional) we use almond or orange
  • ICING:
  • 1/2 cup powdered sugar
  • 1/8 tsp vanilla
  • 1 tsp milk or orange juice


Mix eggs, milk, sugar, cinnamon, vanilla and flavoring.

Trim crust from bread and cut into cubes.

Place bread cubes in 8" x 1 1/2" round baking dish. Pour egg mixture over bread. Mix in raisins.

Cover and place in the refrigerator overnight.

In the morning, preheat oven to 350 degrees F. Remove cover and place on center rack. Bake for 50 to 60 minutes until knife inserted near center comes out clean.

To prepare icing, mix powdered sugar, vanilla and milk or juice. If needed, add more liquid slowly until of drizzling consistency.

Five minutes before bread pudding is finished baking, drizzle with icing and return to oven.

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