Decadent Farmhouse Bread Pudding

I start with homemade whole grain bread, slices and toasted, then cubed into 1” cubes. This can certainly be used with white bread or commercial pre-sliced bread. I prefer to toast the whole pieces in the oven as it preheats to 350 F, since it’s then easier to cube. Today I used strawberry jam, and, since the raisons were a bit dry, soaked them in vanilla rum while I prepared everything else. The whole grain breads are denser than white bread, and you may need to add more milk or cream to saturate the bread cubes. Cold leftovers can be reheated in the microwave. It’s a great breakfast!
Course Dessert
Cuisine American


  • 10 cups cubed bread toasted
  • 4 eggs
  • ½ cup sugar white, cane or brown
  • 4 tsbp butter melted and cooled slightly
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla
  • 3-3 1/2 cups milk or a mix of milk and cream or milk and evaporated milk
  • 1/3 cup Jam or jelly of your choice
  • ½ cup raisons soaked in rum if desired


  1. Spread whole pieces of cooled toast with jam of your choice (I like strawberry or fig), and cube into 1” pieces. Place toasted cubes of bread in a large bowl.
  2. In a second bowl, add the eggs and whisk well (or use a hand mixer). Add in the sugar, salt, spices and vanilla, then the cooled butter. Whisk until sugar dissolves.
  3. Add the raisons to the bread bowl, then pour over the egg mix. Stir carefully to moisten all the bread. Let sit 15 minutes so the bread can soak up the liquids. If your bread floats on top, weight it with a small plate and a heavy can to submerge the bread.
  4. Pour into a large buttered or greased casserole dish. If desired, sprinkle with more cinnamon or freshly grated nutmeg. Set the dish in a roasting pan and fill the pan with 1.5” of hot water (AKA a water bath or Bain Marie).
  5. Bake 350F for about an hour until the custard sets, and the top is just starting to brown.
  6. Serve warm, with additional cream, whipped cream, and/or cinnamon on top.