Bread and Butter Pudding is surely the ultimate transformation of leftover bread!! A classic comfort dessert, it’s custardy on the inside, golden and buttery on top. The only question is this: what will you serve it with? Ice cream, cream, custard – or something else?

Have you ever visited the Big Easy? If you have then you know that this city is home to some of the world’s best foods.

For example, this New Orlean’s bread pudding has got to be the best bread pudding that I have ever tasted. I didn’t have to leave the state of Pennsylvania to get it, either. This recipe will take you on a journey to New Orleans from your very own kitchen. You’ll find that the directions are very easy to follow and what you are left with is yummy and priceless.

One of the things I noticed the most about this New Orleans bread pudding was how well it made my house smell as it was baking. The scent of spices and bourbon filled the air with a crisp and comforting jolt. I was finding it hard to not open the oven and sample the goods before they were done baking!



  • 1 teaspoon ground cinnamon
  • 1/4 cup sugar
  • 4 Tablespoons butter or margarine, more or less as needed, at room temperature 
  • 5 slices crust-on white bread
  • 1/2 cup golden raisins…
  • 2 cups milk
  • 2 eggs


  1. Preheat oven to 350 degrees F./180 C
  2. Add cinnamon to sugar in cup and mix well.Set aside.
  3. Generously spread one side of each piece of bread with butter or margarine.
  4. Cutting diagonally, slice each in half.
  5. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral.
  6. As you add the bread, sprinkle with sugar, cinnamon, and raisins.
  7. Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan.
  8. Set aside for about 15 minutes for bread to absorb liquid.
  9. Bake in oven for about 30 minutes, or until top is golden brown.
  10. Serve the pudding while still warm in individual dessert bowls.
  11. It is eaten plain or with cream poured over it.


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