Step into a world where comfort meets sophistication, where humble ingredients are transformed into a culinary marvel that transcends time itself. Welcome to the realm of Bread Pudding—a timeless classic that evokes warmth, nostalgia, and sheer indulgence with every heavenly bite.

Imagine a scene straight out of a cozy kitchen, where the aroma of freshly baked bread permeates the air, mingling with the sweet whispers of cinnamon and vanilla. It’s here that our Bread Pudding begins its journey—a symphony of simplicity and sophistication, crafted with care and reverence for tradition.

But the magic doesn’t stop there. No, it’s only just beginning. As the Bread Pudding basks in the warmth of the oven, a miraculous transformation takes place.

Behold as the edges crisp and caramelize, forming a golden crust that offers a tantalizing contrast to the plush interior.



  • – 570 grams of bread
  • – 2 eggs
  • – 1 cup of sugar
  • – 1 teaspoon vanilla
  • – 1/8 cup melted butter
  • – 2 cups of milk
  • – 1 teaspoon of cinnamon
  • – 100 gr of raisins (optional)

For the caramel:

  • – 1 cup of sugar
  • – 1/2 cup of water


– To make the caramel, place the sugar and water in a pot and cook without stirring much until it is golden brown. Caramelize the mold.

– On the other hand, soak the bread (cut into cubes) with the milk for at least one hour in the refrigerator.

– Separately, beat the eggs with the sugar until foamy.

– To the bread mix add the beaten eggs, melted butter, vanilla, cinnamon and raisins.

– Pour into the caramel mold and bake at 350F for approximately half an hour or until a stick inserted comes out clean. 

Leave a Comment