Southern Bread Pudding
Rich, comforting, and irresistibly soft — this Southern Bread Pudding turns simple day-old bread into a warm, custardy dessert full of sweet cinnamon and vanilla flavor. It’s baked until golden on top and creamy inside, then drizzled with a buttery vanilla sauce that makes every bite melt in your mouth. Perfect for holidays, Sunday dinners, or any day that needs a little Southern sweetness.
Southern Bread Pudding
8-10
servings15
minutes50
minutes15
minutes1
hour20
minutesIngredients
For the Bread Pudding:
6 cups day-old bread (French bread, brioche, or challah), cubed
2 cups whole milk
1 cup heavy cream
4 large eggs
¾ cup granulated sugar
¼ cup brown sugar
2 tsp vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
4 tbsp melted butter
½ cup raisins or chopped pecans (optional)
For the Vanilla Sauce:
½ cup butter
1 cup sugar
1 egg, beaten
2 tsp vanilla extract
¼ cup heavy cream or milk
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the bread:
- Place cubed bread in a large mixing bowl.
- Make the custard:
- In another bowl, whisk together milk, cream, eggs, sugars, vanilla, cinnamon, nutmeg, and melted butter.
- Combine:
- Pour the mixture over the bread. Gently stir until the bread is soaked and evenly coated. Let sit for 10–15 minutes.
- Add-ins:
- Fold in raisins or pecans if using.
- Bake:
- Pour mixture into the baking dish. Bake for 45–50 minutes, or until golden and set in the center.
- To Make the Vanilla Sauce
- In a small saucepan, melt butter over medium heat.
- Whisk in sugar and beaten egg. Cook until thickened (about 3–4 minutes), stirring constantly.
- Remove from heat and stir in vanilla and cream.
- Drizzle warm sauce over each serving of bread pudding.
Notes
- Tips:
Use day-old bread so it soaks up more custard without becoming mushy.
For extra flavor, add a splash of bourbon or rum to the custard or sauce.
Serve warm with vanilla sauce, ice cream, or whipped cream.
