Southern Bread Pudding Classic (Printable Version)
A custardy baked bread dish rich with warm spices, milk, cream, and a creamy vanilla-butter sauce.
# What You'll Need:
→ Pudding
01 -
6 cups day-old bread, cubed (French bread or brioche preferred)
02 -
2 cups whole milk
03 -
1 cup heavy cream
04 -
4 large eggs
05 -
3/4 cup granulated sugar
06 -
1/4 cup brown sugar
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
1/4 teaspoon ground nutmeg
10 -
1/2 cup raisins or chopped pecans (optional)
11 -
2 tablespoons butter, melted (for greasing and dotting)
→ Sauce (optional)
12 -
1/2 cup butter
13 -
1 cup powdered sugar
14 -
2 tablespoons milk or cream
15 -
1 tablespoon vanilla extract or bourbon
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Grease a 9x13-inch baking dish with melted butter.
02 -
In a large bowl, whisk together whole milk, heavy cream, eggs, granulated and brown sugars, vanilla extract, cinnamon, and nutmeg.
03 -
Add bread cubes to the mixture and gently toss to coat. Let soak for 15 to 20 minutes. Stir in raisins or pecans if desired.
04 -
Transfer mixture to the prepared baking dish and dot the surface with remaining melted butter.
05 -
Bake for 45 to 50 minutes, until the pudding is golden brown and set in the center.
06 -
While baking, melt butter in a saucepan over medium heat. Stir in powdered sugar and milk until smooth. Remove from heat and blend in vanilla extract or bourbon.
07 -
Drizzle the warm sauce over the pudding just before serving.
# Additional Notes:
01 -
For best texture, use day-old French or brioche bread to absorb custard without becoming mushy.
02 -
Raisins or pecans can be omitted or substituted to suit personal taste.