Old Fashioned Southern Bread Pudding Recipe

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Old Fashioned Southern Bread Pudding

Cynthia Green


This recipe I got from my Dad he was an excellent cook. He would make bread pudding mostly in the Autumn and Winter for Sunday's dinner desert.

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1 c
1 c
half and half
1 c
1 Tbsp
vanilla extract
1/2 c
2 Tbsp
unsalted butter, melted
1/2 lb
loaf of french bread (1 whole medium or 3/4ths an extra long loaf)

Directions Step-By-Step

Preheat oven to 350 degrees. Whisk together the milk and half and half. Tear the French bread into small pieces and put into a large container for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.
In a separate bowl, whisk the eggs with the sugar and vanilla until well blended. Add the raisins. Pour over the bread and gently mix. Put the melted butter into a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish.
Bake at 350 degrees for 1 hour, or until bubbly on the sides, golden brown and set in the middle. Let cool for about 5 minutes before cutting into squares. Drizzle each serving with Whiskey Sauce.
WHISKEY SAUCE: 1 stick of unsalted butter, 1/4 c. of suguare, 1/2 c. of milk, 1 tbsp of flour, 1/2 teaspoon of vanilla and a tablespoon of rum or rum flavoring or to taste (can omit).

Melt butter in a saucepan and whisk all other ingredients in except the vanila and whiskey; bring to a boil. Reduce heat and simmer until thickened. Remove from heat, add vanilla and whiskey, whisk and drizzle over individual servings of the warm bread pudding.

About this Recipe

Course/Dish: Puddings