Bread Pudding

chef.david.galeano's picture

Aug. 10, 2011


Bread slice 3 , cut into cubes
Butter/Margarine 1 Tablespoon
Brown sugar 1/2 Cup (8 tbs)
Salt 1/4 Teaspoon
Cinnamon 1/2 Teaspoon
Eggs 2 , lightly beaten
Milk 2 Cup (32 tbs)
Vanilla 1/2 Teaspoon
Skinless raisins 1/2 Cup (8 tbs)
Chopped nuts 1/2 Cup (8 tbs)
Water 4 Cup (64 tbs)



1. Butter a 2-quart pudding mold or a baking dish.

2. Layer the dish with bread cubes

3. In a 3- quart slow-cooker or crock pot, place a rack or stand and pour about 1 inch of hot water into the pot.


4. In a large mixing bowl, combine sugar, salt, cinnamon, eggs, milk and vanilla.

5. Stir until thoroughly blended but not frothy.

6. Stir in the raisins and nuts

7. Pour the mixture over the bread cubes in the mold. Let soak for a few minutes.

8. Cover the mold with foil, seal at rim and tie with string keep it in place.

9. Place the mold on rack in the pot.

10. Cover the pot tightly with its lid.

11. Steam the pudding on HIGH for about 1 ½ hours or if you are in no hurry, cook on LOW for about 3 hours until the custard is set and a skewer comes out clean.

12. When done, remove mold from pot.

13. Rest covered for 15 minutes to cool.


14. Unmold pudding on a serving platter and serve warm or chill as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 318Calories from Fat 119

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 252 mg10.5%

Total Carbohydrates 45 g15%

Dietary Fiber 2 g8%

Sugars 33 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet