Bread Pudding in a Jiffy Recipe

Name: Bread Pudding in a Jiffy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g stale bread, crusts removed; 2 cups milk; 2 eggs; 3 tablespoons sugar or 3 tablespoons sugar substitute; 75 g raisins; 50 g sliced almonds (optional) or 50 g cashews (optional); 1 teaspoon vanilla extract; 1 teaspoon butter; cooking spray, for the glass bowl; 2 tablespoons apricot jam or 2 tablespoons marmalade

Servings: persons

1
In a bowl add the milk, break the bread into very small pieces and let it soak for 3 to 5 minutes.
2
With your ( clean hands) mash the bread up.
3
add the sugar and mix thoroughly.
4
Add the egg and mix again.
5
Finally add the Vanilla, the raisins and nuts.
6
Blend well.
7
Use a microwavable glass bowl ( I use a fluted pyrex dish used for jello).
8
Spray the bowl with the Cooking spray.
9
Pour the mixture and dot it with butter.
10
Microwave on high for 8 minutes.
11
The pudding is ready when you touch the middle and find it firm,yet soft.
12
Remove and turn over on a plate and serve with the Apricot or marmalade jam.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 g stale bread, crusts removed, 2 cups milk, 2 eggs, 3 tablespoons sugar or 3 tablespoons sugar substitute, and more.

Yes, Bread Pudding in a Jiffy falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bread Pudding in a Jiffy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions