James asks…

Does homemade bread pudding have to be refrigerated?

It contains bread, brown sugar, condensed milk, eggs, and sweet potatoes.

Elisabeth answers:

Yes because it has custard, which has milk & eggs in it.

Paul asks…



Elisabeth answers:

For a treat….
Soak half a cup of raisins or sultanas in rum overnight.
Use a brioche loaf, slice and spread with butter, layer with fruit into an ovenproof dish, finishing with the bread. In a pan heat half a pint of single cream and half a pint of milk til nearly boiling, add a few drops of vanilla extract and 2-3oz sugar. Beat 4 eggs in a bowl and while whisking pour over the milk. Strain over the bread then bake in a moderately hot oven for about 30 mins. Lovely served with vanilla ice cream

Susan asks…

Any quick no-bake recipe for bread pudding?

Does anyone have a nice recipe that doesn’t involve baking?

I am studying in Spain and I now crave for homemade bread pudding. I have an electric paellera in my dorm room which I could use to make one. I have excess bread everyday. I always buy dried fruits and nuts. I always have milk and the basic spices. And I have a sweet tooth.

Any suggestions? Thanks!

Elisabeth answers:

Not sure what a paellera is but if its like a hob you could make a custard and add dried fruits and spices afterward then poor over toasted croissants or similar sweet bread. Or just tear extra bread and dip it. This should satisfy the sweet tooth.

Custard (plain)

290ml/½ pint milk
splash of double cream
1 vanilla pod, seeds scrapped out
2 egg yolks
1-2 tbsp caster sugar

To make the custard, heat the milk, cream and vanilla seeds in a pan, and slowly bring to the boil.

Beat the egg yolks and sugar in a bowl with the sugar. Pour the milk onto the egg yolks, stirring steadily. Mix well and return to the pan.

Stir over a low heat for a few minutes until the mixture thickens.

Robert asks…

Does anyone have a rum cake bread pudding recipe?

Or banana, pumpkin or apple bread pudding using homemade quick breads?

Elisabeth answers:

1 loaf day old Italian or French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur

Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.
Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.

Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.

Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).

Cool and serve with whipped cream.

8 ounces French bread, torn into small pieces, about 5 cups
2 cups half-and-half, or half milk and half cream
3 large eggs
2/3 cup granulated sugar
2/3 cup brown sugar
1 can (15 ounces) pumpkin puree
1 cup dried cranberries
3 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
cinnamon sugar, optional

Butter an 11×7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.

In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.

Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.

Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.

4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11 inch baking dish.

In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.

In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.

Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.

While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

I’m sorry I couldn’t find the recipe for rum cake bread pudding. :)

Steven asks…


I’m looking for a scrumptious, homemade bread pudding recipe with a spectacular brown sugar sauce. ANY IDEAS?

Elisabeth answers:


4 c. Stale bread
1/4 tsp. Salt
3 c. Warm milk
1/2 c. Sugar
3 eggs
1 tsp. Vanilla
1/2 tsp. Nutmeg


1/2 lb. Brown sugar
1/4 c. Flour
1 c. Boiling water
1/4 c. Butter
1/2 tsp. Vanilla

Crumble bread; soak for 20 minutes in milk and salt. Combine eggs, sugar, vanilla and nutmeg; beat very well. Pour over bread; stir lightly. Steam tightly covered with foil in pan set in hot water for about 45 minutes at 350 degrees in oven. May be covered with meringue and cooked another 15 minutes at 300 degrees.

Mix the 1/2 pound sugar and 1/4 cup flour well. Add boiling water; cook mixture until thick. Remove from fire and add 1/4 cup butter and the 1/2 teaspoon vanilla. Spoon over bread pudding when serving.

Michael asks…

How do you make bread pudding?

would using splenda sweetener make it taste the same? I love bread pudding and would love to make it homemade.

Elisabeth answers:

I’ve included a link to my recipe below, & one to lemon sauce, which is a great way to serve bread pudding. My pudding recipe calls for 1/3 c. Sugar or Splenda; it really doesn’t need much sweetening. Happy cooking!

John asks…

Is Banana Pudding supposed to be warmed up?

Someone at a restaurant gave me free homemade banana pudding with bread pieces in it, etc. It’s in 2 small plastic containers. I have never had this before, should I warm it in the microwave? so far it’s being kept in the fridge. TY.

Elisabeth answers:

No. Banana pudding is cold.

Linda asks…

What is your son/daughter favorite food that you cooked for them?

Or use to cook for them?

My son loves my homemade bread pudding. Ummm, maybe I’ll make some this weekend!
Texas Rose – I love lemon pound cake!!

Elisabeth answers:

I can never get my food to taste as good as my mothers. She can cook EVERYTHING!

Filed in: Food Recipes