Bread Pudding, from Erin Yamauchi, In Honor of Her Mother, Sharon Yamauchi


From Erin Yamauchi in honor of her mother, Sharon Yamauchi

  • 32 oz. half & half
  • 16 oz. whipping cream
  • 16 eggs
  • 2 ½ cups sugar
  • ½ tsp. vanilla
  • Sweet bread (I usually use the King’s Hawaiian Bakery round one: about ¾ of it; depends on how bread-like or custard-like you want it)
  • 1 tsp. cinnamon powder
  • 2 tsp. sugar
  • 4 Tbsp. raisins (optional)


Will also need:

  • 13”x9” glass pan
  • Water bath: put 13”x9” glass pan inside of the bottom of the broiler pan and put water about half up the glass pan


Mix eggs, half & half, whipping cream, sugar, and vanilla well (I use a mixer to be sure it is mixed well). Arrange bread in the bottom of the 13”x9” glass pan. Pour egg mixture over bread. Make sure bread is soaked with egg mixture. You may not use all of the egg mixture depending on how much bread you place in the pan. Less bread equals a more custardy pudding. More bread equals a more bready pudding.

In a small bowl, mix ½ tsp. cinnamon with the 1 tsp. sugar. Spread this over the top of the bread mixture. If you add raisins, sprinkle them over the top of this.

Cover with foil. Bake in a water bath. Bake at 400°F for 75-90 minutes in water bath. After finished baking, sprinkle the remaining cinnamon and sugar on top.


Erin Yamauchi

Erin Yamauchi, with her mother, Sharon


Recipes My Mother Taught Me: A Collective Legacy of Recipes and Remembrances is now available as an e-book! 

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