Mother'S Restaurant Bread Pudding Recipe

Name: Mother'S Restaurant Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large stale French bread; 10 whole eggs; 4 cups fruit cocktail in heavy syrup; 8 cups homogenized milk; 2 cups heavy cream; 4 cups granulated sugar; 1/2 teaspoon nutmeg; 3 teaspoons cinnamon; 4 tablespoons imitation vanilla or 2 teaspoons pure vanilla extract; 1/2 lb unsalted butter; SAUCE INGREDIENTS; 1 lb unsalted butter; 1/4 cup brown sugar; 2 teaspoons cinnamon; 1/4 teaspoon nutmeg; 1/2 cup brandy

Servings: persons

1 large stale French bread
10 whole eggs
4 cups fruit cocktail in heavy syrup
8 cups homogenized milk
2 cups heavy cream
4 cups granulated sugar
1/2 teaspoon nutmeg
3 teaspoons cinnamon
4 tablespoons imitation vanilla or 2 teaspoons pure vanilla extract
1/2 lb unsalted butter
SAUCE INGREDIENTS
1 lb unsalted butter
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup brandy

1
In a large mixing bowl, break bread into small pieces by hand.
2
In a separate mixing bowl, whisk eggs and pour over broken bread.
3
Add fruit cocktail to bread and mix by hand.
4
In a 6-quart saucepot on medium high heat, combine milk, cream, sugar, nutmeg, cinnamon, vanilla extract and butter and bring to a boil.
5
Remove from heat and pour over bread mixture a little at a time careful not to scramble the egg mixture.
6
Cover and let bread soak up the egg mixture thoroughly, approximately one hour.
7
Preheat oven to 350 degrees.
8
After an hour, check bread to make sure liquid is completely soaked into bread mixture.
9
Mix by hand and break up any remaining hard bread pieces.
10
Transfer bread pudding mixture into two 10 x 12 x 3 roasting pan 3/4 of the way to the top.
11
Place in a 350 degree oven and bake until top is brown and center is cooked approximately 60 to 90 minutes.
12
Be careful not to overcook.
13
Serve hot and spoon bread pudding sauce over top (see recipe below).
14
*SAUCE*In a 4-quart saucepot on medium heat, mix all ingredients together, bring to a boil and reduce to a simmer.
15
Simmer until butter clarifies and alcohol reduces, approximately 15 minutes.
16
Remove from heat and spoon over bread pudding.
17
Serve.

3171

kcal

Calories

220

Fat

253

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 large stale French bread, 10 whole eggs, 4 cups fruit cocktail in heavy syrup, 8 cups homogenized milk, and more.

Yes, Mother'S Restaurant Bread Pudding 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!

Mother'S Restaurant Bread Pudding

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions