LuAnn's Family Favorites Recipes

Double Boiler Raisin Bread Pudding for Two

A layer of brown sugar on the bottom of the pan makes a delectable sauce for this pudding while protecting the custard from contact with the hot pan.

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  • 1/4 cup brown sugar
  • 2 tablespoons raisins
  • 1 tablespoon butter or margarine
  • 2 slices firm or frozen bread (to make the butter easier to spread)
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1 pinch salt


  1. Grease the bottom and half way up the sides of the top half of a double boiler.
  2. Firmly pat the brown sugar into the pan, completely covering the bottom. Sprinkle the raisins over the brown sugar; set aside.
  3. Spread the butter on the bread. Sprinkle on the cinnamon, then rub into the butter. Cut the bread into 1/2-inch cubes; set aside.
  4. In a small bowl, whisk together the milk, egg, sugar, vanilla extract and salt. Add the bread cubes, stirring gently to coat.
  5. Carefully, so as not to disturb the layer of brown sugar, pour the milk and egg mixture against the back of a large spoon into the prepared pan.
  6. Place the double boiler over cold water; cover. Over low heat, cook until set in the center, about 1 hour. (Shake pan gently to test firmness.)
  7. Spoon the warm pudding into dessert dishes. Spoon the brown sugar-raisin sauce from the bottom of the pan over the pudding.


A popular little cooking magazine, sadly no longer published, featured a reader recipe request column. In 1996, I sent this recipe, which had first appeared in a 1985 issue of the magazine, in response to a request for a recipe for bread pudding made in a double boiler. Sometime later, I received a lovely thank you note from "Marge," saying she had received 30 responses to her request - each recipe different. Of all she had tried so far, she said mine was the best! - LuAnn Bermeo


Adapted from Women’s Circle Home Cooking magazine, January, 1985 by LuAnn Bermeo, a.k.a. "Tofu Queen."

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