Simple Bread Pudding

  • 2 packages of Margot's Morsels Simply Sea Salt
  • 3-1/2 cups milk
  • 1/2 cup heavy cream
  • 1-1/2 cup sugar
  • 5 eggs, beaten
  • 2 tablespoons vanilla
  • 1-1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons butter, melted
  • Optional: 1/2 cup raisins (or other dried fruit such as apples, blueberries, etc.)
  • 1 teaspoon butter softened for baking dish

Combine milk, cream, sugar, eggs raisins (or other dried fruit), vanilla, cinnamon, and butter. Whisk thoroughly. Add morsels and gently toss. Let stand for at least 2 hours or, overnight in the refrigerator is ideal, bring to room temperature before baking.

Butter a 2 quart dish and preheat oven to 350 degrees.

If refrigerated, bring to room temp and add melted butter to mixture and toss gently. Spoon mixture into a 13 x 9 x 2 inch baking dish or, minimum 2-quart vessel, coated with softened butter.

Bake at 350° for in a bain marie for 45 minutes or until pudding is set. When a skewer or knife inserted in the center comes out clean, it is done. Bread pudding will look somewhat underdone (jiggly) when you remove it from the oven because it needs time to "set up"—about 15-20 minutes. Remove it from the oven and let it do its setting up!

Serve warm or at room temperature. Spoon or cut into squares—place on individual dessert plates. Top with whipped cream and seasonal fresh fruit or, for a little extra, top with whiskey sauce:


  • 1 cup butter
  • 2 cups granulated sugar
  • 1/2 cup whiskey
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 eggs

Melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.

Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go. Once tempered, add the egg mixture to the whiskey mixture and return to the heat.

When a boil is reached, cook for one minute, then remove from the heat. Serve warm over a square or scoop of bread pudding.

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