top of page

Priceless Bread Pudding for Robert Quarry

1hr 30min

6 to 8


This recipe was given to Robert Quarry by Vincent Price and he included it in his 1988 cookbook Simply Wonderful Recipes for Wonderfully Simple Foods. You can read all about the story behind the recipe in the Madhouse chapter in Supper with the Stars

Priceless Bread Pudding for Robert Quarry



How to make

Loosely pack brown sugar in the top of a double boiler.

Butter the slices of bread with softened butter, and then dice the bread. (I prefer egg bread, but it isn’t the least necessary). Sprinkle over the brown sugar. Add raisins or currants (the amount is optional I prefer a little less), scattering them over the bread.

Beat the eggs, milk, salt, vanilla and white sugar together.

Pour the egg mixture over the bread cubes but DO NOT STIR.

Place over simmering water and, cover and cook for 1 hour.

Serve cold or at room temperature. Turn out onto a serving plate (probably one with raised sides to catch the sauce). The brown sugar has by this time developed into the most delicious sauce.


1 cup firmly packed dark brown sugar

3 slices bread

2 tablespoons softened butter

1 scant cup raisins or currants

3 eggs

2 cups milk

1/8 teaspoon of salt

1 ½ tablespoons white sugar

1 teaspoon vanilla

bottom of page