Old Fashioned Southern Bread Pudding

Old Fashioned Southern Bread Pudding Recipe

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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.

★★★★★ 2 votes


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)


1Preheat 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.
2In 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.
3Bake 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.
4WHISKEY 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 Old Fashioned Southern Bread Pudding

Course/Dish: Puddings