Microwave Oven Bread and Butter Pudding


I first made this recipe in the early 1980s in my talking microwave, which had a 750-watt capacity. Today’s microwave ovens provide at least 1200-watts of power. I have made a few changes.  

Lately, I have been making this pudding with brioche. My husband brought it home from the local grocery store when he couldn’t find the fruit bread I had requested. Believe it or not, it was made in France and shipped to my prairie city of Saskatoon, which, ironically, is often called the Paris of the Prairies. 

It isn’t necessary to use such a rich bread but doing so adds a little pizazz to a very simple dessert. If you choose to use a sweeter loaf like fruit bread, cinnamon buns, or brioche, then reduce the sugar by a couple of tablespoons. 


2 tablespoons butter

2 eggs

1 cup milk

1/3 cup granulated sugar, or less, depending on the bread you choose

¼ cup raisins 

1 teaspoon vanilla

1/8 teaspoon salt, optional

1 ½ cups of day-old bread, cut into cubes


Micro-melt the butter in a microwave-safe measuring bowl for 10 or 15 seconds. Let the melted butter cool slightly, then add the eggs, whisking immediately, to prevent the butter from cooking the eggs.    

Blend in the milk, sugar, raisins, vanilla, and 1/8 of a teaspoon of salt.   

Pour the liquid into a 1-quart microwave-safe casserole dish, add bread cubes, and let sit for 5 minutes. Sprinkle the top of the mixture with cinnamon. 

Cook on power 8 or medium-high for 2 minutes. Remove the dish from the microwave oven and stir. Return pudding to microwave oven and cook on power 8, for 2 more minutes. Stir. The pudding will continue to cook while it rests. 

This quick, easy to make pudding serves 4 people and is delicious warm or cold. We like it with maple syrup drizzled over the top. This pudding recipe provides a soft, comforting food enjoyed by family members of all ages. 






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