Pioneer Sugar Bread Pudding

Pioneer Sugar Bread Pudding

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  • 2 C day-old bread or other bread, cubed
  • 4 C milk, scalded
  • 4 eggs, slightly beaten
  • 1 C Pioneer® Sugar
  • 1 ½ tsp. butter
  • 1 ¼ tsp. salt
  • 1 tsp. vanilla
  • ½ – 1 C pecans, coarsely chopped
  • 1 tsp. nutmeg
  • 2 tsp. Pioneer® Sugar


  1. Preheat oven to 350° F. Spray a 8 x 8-inch baking pan with cooking spray; set aside.
  2. In non-stick coated saucepan boil milk, stirring constantly so it doesn’t burn, until it creates a film. Pour milk over prepared bread and let soak for 5 minutes.
  3. Meanwhile in a separate bowl, beat eggs. Stir in Pioneer® Sugar, butter, salt and vanilla; mix well. Add this to the bread and milk mixture. Stir in pecans. Pour into prepared dish. Sprinkle with nutmeg and Pioneer® Sugar.
  4. Place baking dish in pan of hot water in oven. Bake about 1 hour. Remove bread pudding from other pan and place on a cooling rack. Cool for approximately 1 hour before serving. Serve with ice-cream and Easy Nutmeg Sauce (recipe found under Sauces, Jams, Condiments).
Pioneer Sugar Bread Pudding
2 votes, 3.00 avg. rating (63% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.