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Christmas Bread Pudding

Christmas mornings have been about a Bread Pudding at ours for a while now traditions.
It has all the wonderful things that scream comfort. Vanilla, cinnamon, nutmeg and raisins. We like it warm, fresh out of the oven with a side of vanilla ice cream and some fresh fruit(s).
The Spice Tribe Island Nutmeg and Padang Cinnamon, both sourced from Indonesia, work beautifully in this Pudding. They source the best single origin spices and I am in love.
Sharing my version in comments below; it is a very simple one and so good for enjoying with your family during the Holidays.
Have a very beautiful & blessed week, everyone.


  • 1 cup milk
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 freshly grated Island Nutmeg
  • 1/2 tsp Padang Cassia Cinnamon
  • 2 tbsp unsalted butter plus more for greasing pan
  • 3 large eggs, well beaten
  • 1/2 cup sugar
  • 1 pinch salt
  • 1/2 cup raisins (optional)
  • 1/2 loaf of leftover bread (brioche, cinnamon/sweet raisin/regular bread is fine too)

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Photo of Christmas Bread Pudding


  1. Heat the oven to 350° F. Cube the bread and toast in the oven for 5 minutes.
  2. In a small saucepan over low heat, warm the milk, heavy cream, butter, vanilla extract, sugar and salt along with the grated nutmeg and cinnamon. Let it simmer until the butter melts; let it cool.
  3. Butter a glass baking dish and fill it with the cubed bread. Optional – sprinkle the raisins or any other dried fruit/nuts of your choice. A handful of chocolate chips would be heavenly too.
  4. Add eggs to the cooled mixture and whisk; pour this mixture over the bread. Let this mixture rest in the baking dish for 30-60 minutes to let all the flavors soak in.
  5. Bake for about 30-40 minutes, or until the custard is set but still a little wobbly and edges of bread have browned.
  6. Serve warm or at room temperature with your choice of fruit and/or whipped cream/vanilla ice cream.


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