• Streusel Bread Pudding

    Do you know what happens when you get a bread machine?  You end up with loads of dried up end pieces from the loaves.  That’s what happens at my house, anyway.  So I’ve put my British mother’s recipe to good use for one of my favorite comfort foods.  My own addition to her recipe is a streusel top.  You won’t be able to keep your hands away from it!  Seriously, I’ve got an intense bellyache right now…just make sure to eat less than half of it.  Feel free to get fancy with the milk.  If you want it super rich, half and half or a bit of cream.  Substitute raisins for whatever fruit suits your taste.  Add in a little brandy or rum.  Use whatever bread you prefer.  Some people bake this in a water bath to get an even bake, but it’s not necessary.

    Almost Mom’s Bread Pudding

    • 6 slices bread, torn into pieces (about 1″)
    • 2 Tablespoons butter, melted
    • 1/2 cup raisins (optional)
    • 3 eggs, beaten
    • 2 cups milk
    • 3/4 cup sugar
    • 1 tsp cinnamon
    • 1 tsp vanilla

    for the streusel topping:

    • 1/2 cup flour
    • 1/2 cup sugar
    • 1/4 cup butter
    • good shake of cinnamon


    1. Place torn bread into 8 inch square pan.  Drizzle butter over bread.  Sprinkle on raisins.
    2. In bowl, combine eggs, milk, sugar, cinnamon and vanilla.  Pour over bread.  Wait at least a few minutes up to a couple hours to make sure the bread soaks up all the liquid.  If using very dry bread, you may need to add a little more milk to the egg/milk mixture.
    3. For the streusel, combine flour, sugar and cinnamon.  Using a pastry blender, cut in butter until mixture resembles coarse crumbs.  Sprinkle over bread.  You may not need all of it.
    4. Bake at 350 degrees for about 45 minutes.
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