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Southern Bread Pudding

 Southern Bread Pudding
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.
8 ServingsPrep: 30 min. + standing Bake: 30 min.


  • 1/2 cup raisins
  • 1/2 cup hot water
  • 4 eggs
  • 2 cups milk
  • 3/4 cup sugar, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 8 slices French bread (1/2 inch thick)
  • butter, softened
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1/2 cup plus 2 tablespoons heavy whipping cream


  • 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 at 350° for 30
  • minutes or until a knife inserted in center comes out clean.
  • 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

2 of 2

Southern Bread Pudding (continued)

Directions (continued)

  • minutes longer or until thickened and golden-colored. Serve warm
  • over a slice of bread pudding. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 469 calories, 23 g fat (13 g saturated fat), 171 mg cholesterol, 255 mg sodium, 61 g carbohydrate, 1 g fiber, 7 g protein.