Raisin Bread Pudding Casserole

Raisin Bread Pudding Casserole


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You can't beat a bread pudding casserole recipe that is as easy as this one. This dish is made with raisins, rum, and brioche or Italian bread.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

8-10 servings


  • 3 C. low-fat milk
  • 3 T. butter
  • 1 tsp. vanilla extract
  • 1-2 tsp. ground cinnamon
  • 3/4 C. brown sugar, packed
  • 3 T. rum
  • 1/2 C. raisins
  • 7 (1/2-inch) slices brioche or Italian bread, cubed
  • 4 eggs, beaten

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Preheat your oven to 350 degrees F. Use a large saucepan to heat milk, butter, vanilla, cinnamon, brown sugar, rum, and raisins until the mixture is warm. Let the mixture simmer and stir in the sugar until it completely dissolves. Take out a large bowl and add the bread. Transfer the milk mixture into the bowl with the bread. Let the bread sit in the mixture for about 30 minutes, which is around how long it should take to absorb the milk. When finished, add the eggs into the bread mixture and stir to combine. Butter a 1 1/2-quart baking dish and transfer the bread pudding into it. Bake in your preheated oven for 50 minutes and serve.

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