Taste of Home
Southern Bread Pudding
TOTAL TIME: Prep: 30 min. + standing Bake: 30 min.
YIELD: 8 servings.
I used to teach in a cooking school, and this was one of the most popular recipes. We often made bread pudding to serve as the final touch to a meal. I've added a few variations over the years, and my family loves it.
Ingredients
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1/2 cup raisins
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1/2 cup hot water
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4 large eggs, room temperature
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2 cups whole milk
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3/4 cup sugar, divided
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1 teaspoon vanilla extract
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8 slices French bread (1/2 inch thick)
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butter, softened
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1 teaspoon ground cinnamon
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BUTTER SAUCE:
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1/2 cup butter, cubed
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1 cup sugar
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1/2 cup plus 2 tablespoons heavy whipping cream
Directions
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1.
Preheat oven to 350°. Place raisins in a small bowl; pour water over. Let stand for about 10 minutes to soften; drain. In a bowl, beat eggs. Add milk, 2/3 cup sugar, vanilla and raisins. Pour half into a greased 13-in. x 9-in. baking dish. Butter both sides of bread; arrange in a single layer over egg mixture. Cover with remaining egg mixture. Combine cinnamon with remaining sugar; sprinkle on top. Bake for 30 minutes or until a knife inserted in center comes out clean.
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2.
Meanwhile, for sauce, melt butter in a saucepan. Add sugar; cook and stir over medium heat for 10 minutes. Remove from the heat and gradually stir in cream. Return to the heat; cook and stir 8-10 minutes longer or until thickened and golden-colored. Serve warm over a slice of bread pudding.
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