Southern Bread Pudding

bread pudding

I love bread pudding and it is one of my favorite southern desserts. I have always had a love of trying new recipes and this is one of them. I have my own bread pudding recipe but I wanted to try this one. Surprisingly, it is really close to my own recipe but just a few different ingredients. I will list my recipe at the end of this post. You can find the original recipe for this bread pudding by clicking this LINK. It needs a sauce to drizzle on top. It can be a bourbon sauce or a butter-vanilla sauce. I made this one using the bourbon. You could add different types of fruit to the mixture as well: pineapple, peaches or apples. I just like the raisins. This recipe called for soaking the raisins in the bourbon for a couple of hours but I had several unexpected things happen around the house. The raisins ended up soaking for about 8 hours instead. The bread pudding turned out really good. I will keep the 8 hour time of soaking the raisins. I used the recipe listed in the link for the whiskey sauce. I did not use the full amount of bourbon listed in the recipe for the sauce and it ended up still with a strong flavor. This is not a child friendly sauce. It will only take a drizzle over the top. I will not use as much bourbon next time I make this.

A little advice – Using stale bread keeps this from being too mushy. Keep your eye out for reduced bread at the grocery store. Those are great to use for this recipe. I use french bread and I found it reduced for 50 cents.

Bread Pudding

  • 1 loaf of french bread – day old bread or longer, cut into squares about 1 inch
  • 1 qt milk – I use half and half
  • 4 eggs
  • 2 cups sugar
  • 2 tablespoon pure vanilla extract
  • 1 cup raisins (soaked 8 hours in 1/4 – 1/2 cup of bourbon)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 4 tablespoons butter, melted
  1. Preheat oven to 350 degrees.
  2. Cut day old french bread into 1 inch squares. Place in a large bowl.
  3. Slowly add the quart of half & half or any other milk. Easily fold the bread into the milk to coat. Keep doing this every few minutes until the bread has soaked up the milk. It does not have to be completely soaked. Do not mash the bread together. This may take about 5-10 minutes.
  4. In a separate bowl, whisk the eggs. Add the sugar, vanilla, cinnamon and nutmeg
  5. Pour the egg mixture over the bread mixture and slowly fold together.
  6. Drain the extra bourbon from the raisins and add gently fold into the bread – egg mixture.
  7. Pour the melted butter into a 9×13 pan, coating the sides and bottom. I used 2 8×8 for this.
  8. Pour the mixture into the pans and bake for 35-45 minutes. It is done when firm, edges start turning brown and starts to pull away from sides of pan.

*While bread pudding is baking; make the whiskey sauce.

Bourbon Whiskey Sauce

  • 1 stick of butter (1/2 cup), melted
  • 1 cup sugar
  • 1 egg
  • 1 cup bourbon – I used half and it was still little much
  •  Melt the butter in a medium saucepan on low heat.
  • Add the sugar and egg and whisk to blend well.
  • Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon,
  • Remove from heat. Do not keep on stove. Sauce can start to curdle.
  • This sauce is good without the bourbon; just add a little vanilla flavoring instead.
  • Whisk in bourbon to taste. A little goes a long way. Whisk again before serving. The sauce should be soft, creamy, and smooth

*Serve bread pudding while hot. Drizzle the desired amount over the top and enjoy!

 

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