• 2 cups day-old bread, cut in 1” cubes *
  • 2 tablespoons unsalted butter, melted
  • 2 ¼ cups milk
  • 3 eggs, lightly beaten
  • ½ cup light brown sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1/3 to ½ cup raisins or other dried fruit (or use twice as much fresh fruit)


  1. Preheat oven to 350 F. Lightly grease a 1 ½ quart baking dish.
  2. Place the bread crumbs in the prepared dish and drizzle with the melted butter.
  3. Mix together the remaining ingredients.  Pour over the bread ensuring fruit is evenly distributed.  Cover dish with aluminum foil.
  4. Bake at 350 F for 30 minutes.  Uncover and bake an additional 30 minutes or until firm in the middle. **

Serves 4


* The Zen Center kitchen recommends using different types and densities of bread for this dish.  What a tasty use for leftover bagels, muffins, sweet breads, and sandwich bread.

** Because this dish is usually served for breakfast, the Zen Center kitchen completes steps 2 and 3 one day and bakes the pudding in a preheated oven the next morning.


Adapted by the Zen Center kitchen from The Vegetarian Hearth.