Sandra’s Old Fashioned Bread Pudding

  • Yield : 12
  • Servings : 12
  • Prep Time : 45m
  • Cook Time : 15m
  • Ready In : 60m
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This bread pudding is one of the old classics baked by grandmothers. The meringue is baked into the pudding.


  • 1 (13 oz) can evaporated milk
  • 3/4 cup sugar
  • 1 tbsp cinnamon (optional)
  • 1 tsp nutmeg (optional)
  • 2 cups milk
  • 4 egg yolks
  • 1 tbsp lemon juice
  • 1 tsp vanilla
  • 7 slices toasted bread
  • Meringue:
  • 4 egg whites
  • 1/2 cup sugar
  • 1/8 tsp cream of tartar


Step 1

Preheat oven to 450 degrees Fahrenheit.

Step 2

In a medium heavy pot, heat evaporated milk and sugar to a boil and then remove from heat. Then add the 2 cups milk, (optional: 1 tablespoon cinnamon and 1 tsp nutmeg). Mix egg yolks, lemon and vanilla. Then add the toasted bread, ripped into pieces.

French bread or regular bread can be used. 7-9 Slices can be used but the mixture must remain moist. You may have to experiment with the bread but do not overcook.

Step 3

For the meringue, in a separate bowl, beat egg whites, sugar, and cream of tartar.

Step 4

Fold meringue into the milk mixture. Pour all into a 9x13 pan and bake in the oven for 15 minutes.

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