My wife Margie is making this right now. You still have time to make this a part of your Super Bowl Sunday.

We want to take this opportunity to share Margie Hurley’s wonderful bread pudding recipe with you.

I’m admittedly biased, but in truth it’s fabulous and it could be on the dessert menu of any restaurant in America.

Some are understandably private about sharing their recipes. Much respect to you. Margie was happy to share this wonderful treat with all of our listeners and readers here.

This is my beautiful wife, Margie. She’s amazing.

Margie Hurley - Harry Hurley Photo
The Beautiful Margie Hurley - Harry Hurley Photo


Preheat oven to 350° F.

You will need a 9 x 12 pan.

20 fist-sized rolls or 2 loaves Italian bread cubed (Leave bread out to harden overnight.)

4 tablespoons butter, melted

1 cup of raisins (optional).

8 eggs (beaten)

4 cups of milk

1 1/4 cup of white sugar

1/4 cup of brown sugar

2 teaspoons of ground cinnamon

2 teaspoons of vanilla extract

Drizzle melted butter or margarine over bread. Try and coat most of the bread cubes.

If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.

Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

It is delicious piping hot or cold.

We also love to put Margie’s caramel sauce on top, according to taste. It’s great with or without the sauce topping.

When it’s finished, here’s what it looks like.

Margie Hurley’s Bread Pudding - Harry Hurley Photo
Margie Hurley’s Bread Pudding - Harry Hurley Photo

Here is a look at one generous serving, it’s so satisfying and wonderful.

Margie Hurley’s Bread Pudding - Harry Hurley Photo
Margie Hurley’s Bread Pudding - Harry Hurley Photo

One of the things about making bread pudding that’s always amazed me is that you actually leave the bread out overnight to harden.

But, it makes sense because of the softening process that occurs with the added liquid and soft ingredients.

However, you don’t have to. If you want to make it today, just cube your favorite rolls, Italian bread, etc. and it will be delicious.

Now, I prefer it warm, however, it is also delicious cold.

I like raisins, but I prefer not having them in Margie‘s bread pudding. It’s kinda sorta like introducing little unwelcome aliens to perfection.


SOURCE: The Fabulous Margie Hurley.

The Best Desserts from South Jersey Restaurants

Where do South Jersey residents like to get dessert? These are the top restaurant desserts.

The Cutest Bed and Breakfasts in Cape May, NJ

Looking to spend a weekend away in the precious town of Cape May? We have your guide to some of the best bed and breakfasts.


More From WPG Talk Radio 95.5 FM