Paula Deen Bread Pudding Recipe

Paula Deen Bread Pudding Recipe

This Paula Deen Bread Pudding is a classic and comforting recipe, which is made with simple ingredients like day-old bread, cinnamon, and raisins. It’s the perfect old-fashioned dessert, ready in about 1 hour.

Paula Deen Bread Pudding Ingredients

  • 6 slices day-old bread, torn into small pieces
  • 2 tablespoons unsalted butter, melted
  • ½ cup raisins (Optional)
  • 2 cups milk
  • ¾ cup white sugar
  • 4 large eggs, beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract

How To Make Paula Deen Bread Pudding

  1. Prep Oven and Bread: Preheat your oven to 350°F (175°C). Place the torn bread pieces into an 8-inch square baking pan. Drizzle the melted butter over the bread and sprinkle the raisins over the top, if using.
  2. Make the Custard: In a medium mixing bowl, whisk together the milk, sugar, beaten eggs, cinnamon, and vanilla extract until everything is well combined.
  3. Soak the Bread: Pour the custard mixture evenly over the bread in the baking pan. Use a fork to lightly push down on the bread, ensuring all the pieces are covered and soaking up the liquid.
  4. Bake: Place the pan in the preheated oven and bake for about 45 minutes. The bread pudding is done when it is golden brown and the top springs back when you lightly press on it. Let it cool slightly before serving.
Paula Deen Bread Pudding Recipe
Paula Deen Bread Pudding Recipe

Recipe Tips

  • Why use day-old bread? Stale, day-old bread is drier and more absorbent than fresh bread. This allows it to soak up the custard base beautifully without becoming overly soggy or falling apart, resulting in the perfect texture.
  • How do I know when it’s done? The “springs back” test is the most reliable indicator. When you gently press on the center of the baked pudding, it should feel set and spring back. A knife inserted near the center should also come out clean.
  • Can I customize this recipe? Absolutely. This is a great base recipe. You can add ½ cup of chopped pecans or walnuts for crunch, or substitute the raisins with other dried fruits like cranberries or chopped apricots. A pinch of nutmeg also complements the cinnamon nicely.
  • What’s the best kind of bread to use? A sturdy, enriched bread like challah or brioche makes for a wonderfully rich bread pudding. A simple French bread or a sturdy white sandwich bread also works perfectly.

What To Serve With Bread Pudding

This warm, comforting dessert is delicious on its own, but it’s even more decadent with a sauce or topping.

  • A scoop of vanilla bean ice cream
  • A drizzle of warm caramel sauce or a whiskey cream sauce
  • A dollop of freshly whipped cream

How To Store Bread Pudding

  • Refrigerate: Store leftovers, covered, in the refrigerator for up to 4 days.
  • Reheat: You can enjoy the leftovers cold, or you can reheat individual portions in the microwave. To reheat a larger portion, place it in an oven-safe dish and warm it in a 350°F (175°C) oven until heated through.

Bread Pudding Nutrition Facts

  • Calories: ~280 kcal per serving
  • Protein: 9g
  • Fat: 10g
  • Carbohydrates: 38g
  • Sugar: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this ahead of time?

Yes. You can assemble the entire dish, cover it, and refrigerate it for a few hours or overnight before baking. You may need to add a few extra minutes to the baking time since it will be starting from cold.

Can I use fresh bread if I don’t have any day-old bread?

If you only have fresh bread, you can dry it out. Simply tear it into pieces, spread it on a baking sheet, and bake it in a 300°F (150°C) oven for about 10-15 minutes, until it feels dry to the touch but is not toasted.

What if I don’t like raisins?

The raisins are completely optional. You can leave them out or substitute them with another dried fruit or even ½ cup of chocolate chips for a different twist.

Try More Recipes:

Paula Deen Bread Pudding Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Cooking Temp:100 CServings:9 servingsEstimated Cost:25 $Calories:280 kcal Best Season:Available

Description

A simple, classic, and comforting old-fashioned bread pudding with a sweet cinnamon custard and optional raisins, baked until golden brown.

Ingredients

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Place torn bread in an 8-inch square pan. Drizzle with melted butter and sprinkle with raisins.
  3. In a separate bowl, whisk together milk, sugar, eggs, cinnamon, and vanilla.
  4. Pour the custard mixture over the bread, pressing down gently to ensure all pieces are soaked.
  5. Bake for about 45 minutes, until the top is golden and springs back when touched.
  6. Let cool slightly before serving.

Notes

  • Using day-old bread is key to preventing a soggy bread pudding.
  • This is a great base recipe; feel free to add nuts or other dried fruits.
  • The pudding is done when a knife inserted near the center comes out clean.
  • Serve warm with vanilla ice cream or a caramel sauce.

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