Bread Pudding with Glazed Top
Recipe type: Dessert
Bread Pudding
  • ½ stick butter, softened
  • 1 qt. (4 cups) hot milk
  • 4 large eggs
  • 2 cups sugar
  • 2 Tbs. flour
  • ½ cup light corn syrup
  • ½ cup raisins
  • ½ cup crushed pineapple
  • ½ loaf stale French bread cut into 1 inch thick slices
  • 1 Tbs. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
  • ½ stick butter
  • ⅓ cup sugar
  • ½ cup whipping cream or sour cream
  1. Preheat oven to 375º F.
  2. Spread soft butter over 12-inch round baking pan. Mix eggs, sugar, syrup, Melipone® Mexican Vanilla, and hot milk. Stir in raisins and pineapple. Add bread and allow bread to soak well about 20 minutes, then pour into pan. Bake until pudding is almost firm. Remove from oven and cool for 10 minutes. Increase oven temperature to 425º F. Carefully pour liquid whipping cream over top (no substitutes!) then sprinkle with ½ cup sugar and pieces of butter. Return to oven and bake 10 to 15 minutes to allow cream to set.
  3. Use leftover pudding to make a Bread Pudding Soufflé.
Recipe by Ronald Reginald's at