bread pudding with raisins and creme anglaise

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Bread Pudding with Lemon and Raisins

From the collection
Serves 8
Total Time 3 hours


Here is a bread-based dessert adapted from Carol Field’s book The Italian Baker. It’s a basic, moist bread pudding that doesn’t call for any hard-to-find ingredients. I’ve served this pudding with only a dusting of powdered sugar and a squeeze of lemon juice. But if you served this with a sauce, such as crème anglaise, it would be a truly rich dessert.


14 to 16 oz. stale white bread (see Note)
cups whole milk
5 Tbsp. unsalted butter
¾ cup sugar
1 cup dark raisins
2 Tbsp. bourbon or rum
5 eggs, lightly beaten
~ Grated zest of 1 lemon
¼ tsp. ground cinnamon
1 tsp. vanilla extract
~ Unsalted butter for the baking dish
~ Powdered sugar
~ Lemon wedges


  1. Trim the crusts from the bread. Tear or cut the bread into 2-inch pieces and put them in a large mixing bowl.
  2. Heat the milk, butter, and sugar just to a boil, then pour the mixture over the bread. Set aside for 2 hours, occasionally pushing down the pieces of bread to immerse them in the milk.
  3. Meanwhile, put the raisins and bourbon in a small bowl and add warm water to cover. Let stand until the raisins are plump, about 20 minutes. Drain well.
  4. Preheat the oven to 375 degrees. Generously butter a 2-quart baking dish.
  5. Squeeze the excess milk from the bread and break it up with your hands. Mix in the raisins, eggs, lemon zest, cinnamon, and vanilla.
  6. Pour the bread mixture into the prepared pan. Bake until the top puffs up slightly and is a light golden brown, about 30 to 45 minutes.
  7. Serve warm or at room temperature. To serve, put powdered sugar in a fine-meshed sieve and tap the sieve over the pudding, dusting it with sugar until the top is completely white. Serve each portion with a lemon wedge.


Culinate editor’s note: One pound of bread is the equivalent of 1 long baguette. However, since you’ll be cutting off the crusts, try to use a wider and shorter loaf of bread, so you’ll have less waste. (You can also buy two baguettes, of course.) If you find that you just can’t bear to part with the crust (although it makes excellent breadcrumbs), simply crumble it well with your fingers in step 4.

Read more in Kelly Myers’ article about repurposing old bread.

This content is from the Kelly Myers collection.

There are 2 comments on this item
Add a comment
0% recommend this recipe
1. by Tooziegirl on Mar 11, 2010 at 9:13 AM PST

Hi there, I was wondering if you could confirm that the sauce in the picture is the same as the creme anglaise? It looks delicious! Thank you.

2. by Caroline Cummins on Jan 6, 2014 at 4:05 PM PST

Yes, it’s a creme anglaise sauce. Enjoy!

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Our Table

Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice