Bread Pudding

I had a bit of the hazelnut raisin bread left that was starting to go stale so I decided to make bread pudding. The quantities of ingredients aren’t critical. As long as there is enough liquid to cover the bread it is going to wind up being bread pudding. Also the flavoring ingredients can be altered to suit your palate.

3 or four slices of stale bread cut into chunks

  1. 1 cup milk
  2. 2 lightly beaten eggs
  3. 1/4 cup sugar
  4. orange zest
  5. 1/2 tsp cinnamon
  6. 1/8 tsp freshly ground nutmeg
  7. 1/4 cup sweetened coconut
  8. 1/4 cup chokecherry syrup (any fruit flavored syrup should work)


  1. Preheat oven to 375 F.
  2. F1. ill four small buttered ramekins with the bread.
  3. Mix the remaining ingredients in a large bowl (reserve 1/2 of the syrup and half of the cocconut).
  4. Pour the liquid over the ramekins, squishing down the bread to soak. The liquid should cover the bread.
  5. Sprinkle the reserved cocconut on top so it will toast.
  6. Place the ramekins in a water bath and bake until the filling sets (about 45 mins).
  7. Drizzle the remainder of the syrup over the top and serve warm.

Many thanks to my cousin’s wife, Claire, for giving me the wonderful homemade chokecherry syrup. heThis is an easy and forgiving recipe and it sure tastes better than stale bread.