Sandra This Paula Deen The Best Southern Bread Pudding is a rich and custardy recipe, which is made with crunchy pecans and a decadent brandy sauce. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Paula Deen The Best Southern Bread Pudding Ingredients
A classic combination for a truly decadent Southern dessert.
For the Bread Pudding:
- 3 cups cubed day-old Italian bread
- 2 cups granulated sugar
- 5 large eggs, beaten
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 cup packed light brown sugar
- 1/4 cup softened butter
- 1 cup chopped pecans
For the Brandy Sauce:
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1 large egg, beaten
- 2 teaspoons vanilla extract
- 1/4 cup brandy
How To Make Paula Deen The Best Southern Bread Pudding
A step-by-step guide to this wonderfully rich and custardy dessert.
- Prep Oven and Soak Bread: Preheat the oven to 350°F. Grease a 13×9-inch baking pan. In a large bowl, mix together 2 cups of granulated sugar, the 5 beaten eggs, and the milk. Add 2 teaspoons of vanilla. Add the cubed bread to the bowl and gently stir to coat. Let the mixture sit for 10 minutes to allow the bread to soak up the custard.
- Make the Pecan Topping: In a separate small bowl, use your fingers or a fork to mix and crumble together the brown sugar, 1/4 cup of softened butter, and the chopped pecans until a crumbly streusel forms.
- Assemble and Bake: Pour the soaked bread mixture into the prepared baking pan. Sprinkle the pecan and brown sugar mixture evenly over the top. Bake for 35 to 45 minutes, or until the custard is set and the topping is golden brown.
- Make the Brandy Sauce: While the pudding bakes, make the sauce. In a saucepan over medium heat, whisk together 1 cup of granulated sugar, the 1/2 cup of melted butter, 1 beaten egg, and 2 teaspoons of vanilla. Stir constantly until the sugar is completely melted and the sauce has thickened slightly.
- Glaze and Serve: Remove the sauce from the heat and stir in the brandy. As soon as the bread pudding comes out of the oven, pour the warm sauce all over the top. Serve warm.
Recipe Tips
For the most delicious, perfectly set bread pudding.
- What’s the best bread to use? The key to a great bread pudding that isn’t mushy is to use stale, dry bread. A sturdy Italian loaf, French bread, challah, or brioche that has been left out overnight is perfect. The dry bread will soak up the custard like a sponge without falling apart.
- Can I make this non-alcoholic? Yes, absolutely. To make the sauce without brandy, you can simply omit it, or for a similar flavor profile, substitute it with 1 teaspoon of rum or brandy extract mixed with 1/4 cup of water.
- How do I know when the bread pudding is done? The pudding is ready when the center is set and no longer liquidy. A knife inserted into the center should come out mostly clean, with moist crumbs but no raw egg custard. The top will be golden brown and puffed.
- Can I make this ahead of time? Yes, this is a fantastic dessert to make ahead. You can bake it completely, let it cool, and store it covered in the refrigerator. Reheat the entire pan, covered with foil, in a 350°F oven until warmed through before serving.
What To Serve With Southern Bread Pudding
The perfect accompaniments for this rich, sweet dessert.
This decadent, sauce-soaked bread pudding is a complete dessert in itself. It is heavenly served warm with:
- A scoop of vanilla bean ice cream
- A dollop of fresh, unsweetened whipped cream
- A hot cup of black coffee to cut the sweetness
How To Store Southern Bread Pudding
Keeping your dessert fresh and delicious.
- Refrigerate: Cover the cooled bread pudding tightly with plastic wrap or foil and store it in the refrigerator. It will stay moist and delicious for up to 4 days.
- Reheat: Gently rewarm individual servings in the microwave until just warm.
Paula Deen The Best Southern Bread Pudding Nutrition Facts
An estimated guide per serving.
- Calories: 650 kcal
- Carbohydrates: 85 g
- Protein: 10 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A soggy bread pudding usually means either the bread used was too fresh and soft, or the custard was not fully cooked and set in the center. Make sure to use day-old bread and bake until a knife inserted in the middle comes out clean.
Yes. While pecans are the classic Southern choice, chopped walnuts would be a fantastic and delicious substitute in the brown sugar crumble topping.
This is a rich, buttery sauce, not a thick gravy. It should be a pourable consistency. It will thicken slightly as it cooks and even more as it cools.
Try More Recipes:
- Paula Deen Savory Monkey Bread Recipe
- Paula Deen Gorilla Bread Recipe
- Paula Deen Banana Bread Recipe
Paula Deen The Best Southern Bread Pudding Recipe
Description
The ultimate Southern comfort dessert, this rich and custardy bread pudding is made with stale bread, a crunchy pecan-brown sugar topping, and a decadent, warm brandy butter sauce poured over the top.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- In a large bowl, make a custard by mixing 2 cups sugar, 5 eggs, milk, and 2 tsp vanilla. Add the bread cubes and let soak for 10 minutes.
- Make the topping by crumbling together the brown sugar, softened butter, and pecans.
- Pour the bread mixture into the prepared pan. Sprinkle the pecan topping evenly over the top.
- Bake for 35 to 45 minutes, until the custard is set.
- While it bakes, make the sauce: in a saucepan, whisk 1 cup sugar, melted butter, 1 egg, and 2 tsp vanilla over medium heat until the sugar melts. Remove from heat and stir in the brandy.
- Pour the hot sauce over the hot bread pudding as soon as it comes out of the oven. Serve warm.
Notes
- Using stale, dry bread is the most important step for achieving the perfect custardy texture, not a mushy one.
- The brandy sauce is poured over the pudding while both are hot, allowing it to soak in and make the dessert incredibly moist.
- This is a perfect make-ahead dessert; it reheats beautifully in a warm oven.
- For a non-alcoholic version, simply omit the brandy from the sauce.
