Paula Deen’s bread pudding is a quintessential Southern dessert that transforms simple ingredients into a rich, comforting treat. This classic bread pudding works beautifully because it soaks up a custardy mixture of eggs, milk, and sugar, resulting in a moist, tender texture with a caramelized top. It’s perfect for holidays, family gatherings, or anytime you crave a warm, nostalgic dessert.
Ingredients
- 6 cups day-old white bread, cubed (about 1/2-inch pieces)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup raisins (optional)
- Powdered sugar, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Place the cubed bread in a large mixing bowl. If using raisins, sprinkle them evenly over the bread.
- In a separate bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Pour the custard mixture evenly over the bread cubes. Let it sit for about 15-20 minutes to allow the bread to soak up the custard.
- After soaking, gently fold the melted butter into the mixture to ensure even richness throughout the pudding.
- Transfer the bread and custard mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove from the oven and allow the bread pudding to cool for at least 15 minutes before serving. This helps it set and makes it easier to cut.
- Optionally, dust with powdered sugar or drizzle with caramel or bourbon sauce before serving.
Tips
- Substitution for Bread: While white bread is traditional, you can use brioche, challah, or even French bread for a richer flavor and texture. Just ensure it’s slightly stale for better custard absorption.
- Raisin Alternatives: If you’re not a fan of raisins, try dried cranberries, chopped dates, or omit dried fruit entirely. Some also like to add chopped nuts for extra crunch.
- Don’t Skip Soaking: Letting the bread soak in the custard for 15-20 minutes is crucial. It ensures the pudding is moist and custardy rather than dry or crumbly.
- Storage: Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 1 month.
Serving Suggestions
Paula Deen’s bread pudding is best served warm, either on its own to savor the custardy richness or with a drizzle of warm caramel sauce or bourbon sauce for added indulgence. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully with the warm pudding. For a Southern touch, serve alongside a cup of strong coffee or sweet tea.
Variations
This versatile recipe can be easily adapted to suit different tastes and occasions. For a chocolate twist, add 1/2 cup of chocolate chips to the bread mixture before baking. For a tropical flair, substitute raisins with chopped dried pineapple and shredded coconut. You can also infuse the custard with citrus zest such as orange or lemon for a bright note. For a boozy option, add 2 tablespoons of bourbon or rum to the custard mixture before soaking the bread.
Storage and Reheating
Store leftover bread pudding in an airtight container in the refrigerator for up to 4 days. To reheat, place individual servings in a microwave-safe dish and heat on medium power for 1 to 2 minutes until warm throughout. Alternatively, reheat in a 325°F (165°C) oven covered with foil for 15-20 minutes to prevent drying out. If frozen, thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make bread pudding ahead of time?
Yes, bread pudding can be assembled a few hours ahead or even the night before baking. After soaking the bread in custard, cover and refrigerate. Bake just before serving for the freshest texture.
What type of bread works best for this recipe?
Stale white bread is traditional, but richer breads like brioche or challah add more flavor and a tender crumb. Avoid very dense breads as they may not absorb the custard as well.
How do I know when the bread pudding is done?
The top should be golden brown and the custard set. Insert a toothpick or knife in the center; it should come out mostly clean or with a few moist crumbs but not wet batter.
Can I add other mix-ins besides raisins?
Absolutely! Chopped nuts, dried fruits like cranberries or cherries, chocolate chips, or even fresh fruit like apples can be added to customize the pudding to your liking.
Is it necessary to use heavy cream?
Heavy cream adds richness and creaminess, but you can substitute with additional whole milk for a lighter pudding. The texture will be slightly less decadent but still delicious.
How do I prevent the pudding from drying out?
Be sure not to overbake. Covering with foil halfway through baking can help prevent excessive browning. Also, soaking the bread thoroughly in custard before baking ensures moisture retention.
Paula Deen’s bread pudding is a timeless Southern classic that combines simple ingredients into a luscious, comforting dessert. Whether served plain or dressed up with sauces and toppings, it’s a crowd-pleaser that brings warmth and nostalgia to the table.
Enjoy baking and savoring this delicious bread pudding that celebrates Southern hospitality and flavor!
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