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Bread Pudding with Nutmeg

I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. —Donna Powell, Montgomery City, Missouri
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    6 servings


  • 2 large eggs, room temperature
  • 2 cups whole milk
  • 1/4 cup butter, cubed
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 4-1/2 to 5 cups soft bread cubes (about 9 slices)
  • 1/2 cup raisins, optional
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-2/3 cups cold water
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground nutmeg


  • In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, salt, spices and vanilla. Add bread cubes and, if desired, raisins; stir gently.
  • Pour into a well-greased 11x7-in. baking dish. Bake at 350° until a knife inserted 1 in. from edge comes out clean, 40-45 minutes.
  • Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.
Nutrition Facts
1 piece: 419 calories, 19g fat (11g saturated fat), 118mg cholesterol, 534mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 7g protein.


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Average Rating:
  • Keri
    Aug 3, 2020

    Loved it! The actual bread pudding is pretty similar to what I usually make but the addition of the sauce put's it over the top! I didn't change anything other than letting the bread soak up the milk/egg mixture for an hour or so before putting it in the oven, and used milk in place of part of the water in the sauce. This recipe in going into my recipe box!

  • laura70
    Jul 2, 2020

    So delicious! I even liked it cold. This one's a keeper based on how quick it is to make and how good it is. I didn't make the sauce either.

  • Mary
    Jun 28, 2020

    I made this today. I toasted the bread and used 3 eggs and baked it in a 8 inch square pan after reading other reviews. This bread pudding is really awesome. I’ve attempted bread pudding in the past with my Mom’s recipe from the 1940s. Some products weren’t as readily available to her back then. She would have loved this. My husband and I really like this an I will definitely make it again.

  • Lois
    May 22, 2020

    Excellent recipe. Quick and easy to prepare. The ingredients are those usually on hand, I used skim milk because that is what we use and the pudding set up just fine, not at all runny. Otherwise I followed the recipe just as given. I cut the butter into quarter inch pats and then cut those into quarters to combine with the milk. I included the optional raisins. I agree with many others, the vanilla sauce is not necessary. There is just the right amount of sweetness complemented by cinnamon and nutmeg. We enjoyed this with coffee or a glass of milk.

  • quiltpinky1
    May 13, 2020

    Love, love it but eat it when you make it fresh. Did not like how the sauce heated up the next day. Also I am not a huge raisin lover so I soaked the raisins in the beaten eggs for about 20 minutes to plump them up.. really makes a difference and they are much moister. If you like bread pudding, this is a keeper. Will serve again

  • OwlTree
    Mar 6, 2020

    Oh, my goodness....this is the recipe my mother and aunt used when I was growing up during the 1940"s-1950's. The only difference is that they did not make a sauce. Really, it is not needed. I often brought a serving to go with my lunch when I had my very first job at age 18. Delicious! Thanks for bringing back some wonderful memories.

  • mamaknowsbest
    May 11, 2018

    My mother made this for our family and it is a true winner! Skipped the sauce and opted for whipped cream. Everyone wanted seconds! Can be made with any leftover bread but especially decadent with leftover croissant rolls! As a volunteer feild editor with Taste of Home magazine I love recipes that allow for easy customization for what we have on-hand!

  • Angela
    Nov 27, 2017

    Easy and guests raved.

  • juliekostyal
    Sep 1, 2015

    Love this recipe. My family makes me double the recipe when I make it!

  • kaidrianaashley
    May 26, 2015

    This recipe dose not need the vanilla sauce. It was so delicious and very quick to make. The only thing I did different was I toasted the bread with butter first and I added a little miracle whipped plush I baked it in a bread pan.