Southern Bread Pudding

Southern Bread Pudding: Your New Favorite Comfort Food Classic

Hey friends, Jackson here from Food Meld. Let’s talk about something near and dear to my heart: turning simple, humble ingredients into something absolutely magical. If you’ve ever looked at a few slices of stale bread and thought, “Well, that’s that,” I’m here to change your mind forever. Today, we’re diving headfirst into the warm, custardy, soul-soothing embrace of a classic Southern Bread Pudding. This isn’t just a dessert; it’s a hug in a baking dish. It’s the kind of recipe that fills your kitchen with the smells of cinnamon, vanilla, and nostalgia—the ultimate payoff for very little effort. We’re taking that leftover loaf, giving it a luxurious bath in a sweet, spiced custard, and baking it until the top is golden and crisp and the center is soft and dreamy. And because we believe in going all-in on flavor, we’re crowning this masterpiece with a ridiculously easy vanilla bourbon sauce that will have everyone at your table asking for seconds (and the recipe). So, grab that bread, and let’s cook something awesome together.

A Slice of Memory

This recipe takes me right back to my grandma’s kitchen in Georgia. It wasn’t a fancy kitchen by any means, but it was the heart of her home. She had this rule: you never, ever let good food go to waste. Stale biscuits? They got crumbled into gravy. Overripe bananas? You bet they were destined for banana bread. And a loaf of bread that had gotten a little too tough for sandwiches? That was bread pudding waiting to happen. I can still see her, humming an old hymn, her hands moving with a quiet confidence as she whisked the custard. She’d let me press the bread down into the mixture, a wonderfully messy job for little hands. The anticipation while it baked was pure torture, but the reward—a steaming square drowned in her thin, vanilla-speckled sauce—was a lesson in love and resourcefulness I’ll never forget. This dish is my tribute to her. It’s my way of sharing that feeling of making something beautiful out of something simple.

Gathering Your Flavor Arsenal

Here’s the beautiful part: you probably have most of this in your kitchen right now. This is about pantry staples shining bright!

For the Bread Pudding:

• 6 cups day-old bread, cubed: This is the star! French bread or brioche are my top picks. French bread gives you a sturdier, classic texture, while brioche makes it insanely rich and decadent. Chef’s Tip: Stale bread is KEY! It soaks up the custard like a dream without turning to complete mush. No stale bread? Cube fresh bread and toast it in a 300°F oven for 10-15 minutes to dry it out.
• 2 cups whole milk & 1 cup heavy cream: This combo creates the perfect rich, silky custard base. For a lighter version, you can use all whole milk, but the cream adds that unforgettable luxury.
• 4 large eggs: The backbone of our custard, giving the pudding its structure and richness.
• ¾ cup granulated sugar & ¼ cup brown sugar: The white sugar provides clean sweetness, while the brown sugar brings a hint of molasses and moisture. It’s a flavor meld I absolutely love.
• 2 teaspoons vanilla extract: Pure vanilla is worth it here! It’s a primary flavor, so don’t skimp.
• 1 teaspoon cinnamon & ¼ teaspoon nutmeg: The warm spice dream team. Freshly grated nutmeg will seriously level up your game.
• ½ cup raisins or chopped pecans (optional): I’m team pecans all the way—that toasty, buttery crunch is *chef’s kiss*. If you use raisins, plump them in warm water for 10 minutes first so they don’t suck moisture from your pudding.
• 2 tablespoons butter, melted: For greasing the dish and dotting on top to create that irresistible golden, buttery crust.

For the Vanilla Bourbon Sauce (Do Not Skip This!):

• ½ cup (1 stick) butter: The rich, creamy foundation of our sauce.
• 1 cup powdered sugar: Dissolves instantly for a silky-smooth sauce without any graininess.
• 2 tablespoons milk or cream: Cream will make it even richer, but milk works perfectly.
• 1 tablespoon vanilla extract OR bourbon: This is your choice! Pure vanilla is incredible, but a good bourbon adds a warm, complex depth that is so uniquely Southern. You can even do half and half!

Let’s Build This Beauty: Step-by-Step

Don’t let the fancy result fool you—this process is as easy as it gets. I’ll walk you through it.

1. Preheat and Prep: Fire up your oven to 350°F (175°C). Take that melted butter and generously grease your 9×13-inch baking dish. This ensures easy serving and cleanup later—no one wants pudding stuck to the pan!
2. Create the Custard: In a large bowl, grab your whisk and let’s get to work. Whisk together the milk, cream, eggs, both sugars, vanilla, cinnamon, and nutmeg. Whisk it until it’s completely smooth and homogenous. You shouldn’t see any streaks of egg white. This is the liquid gold that transforms our bread.
3. The Soak is Everything: Now, add your cubed bread to the custard. Use a spatula to gently fold and toss everything together, making sure every single cube gets some love and is thoroughly coated. Chef’s Hack: Now, walk away. Let it sit for a solid 15-20 minutes. This is the most important step! It allows the bread to fully absorb the custard, which is what gives you that melt-in-your-mouth texture instead of a scrambled-egg-and-bread situation. Stir it once halfway through.
4. Add Mix-ins and Bake: After the soak, fold in your raisins or pecans if you’re using them. Then, pour the whole beautiful, soggy mixture into your prepared baking dish. Spread it out evenly. Take the remaining melted butter and dot it all over the top. This will create the most amazing buttery, crispy crust as it bakes.
5. Bake to Perfection: Slide that dish into your preheated oven and bake for 45-50 minutes. You’re looking for a golden-brown top that’s slightly crisp, and a center that is set but still has a slight jiggle (it will firm up as it cools). A knife inserted in the center should come out relatively clean.
6. Make the Magic Sauce: While the pudding is baking, make your sauce. It takes 5 minutes! In a small saucepan over medium heat, melt the butter. Whisk in the powdered sugar and milk/cream until it’s smooth and just starts to simmer. Remove it from the heat immediately and stir in your vanilla or bourbon. It will be thin but will thicken slightly as it cools.
7. The Grand Finale: Let the bread pudding cool for about 10 minutes after pulling it out of the oven. This helps it set. Then, slice it into squares, drizzle an obscene amount of that warm sauce over the top, and get ready for the compliments to roll in.

How to Serve This Southern Sunbeam

Presentation is part of the fun! I like to serve this family-style, right from the baking dish placed in the center of the table. It’s cozy and inviting. Slice it into big, generous squares and lift them out with a sturdy spatula. Place each square on a plate or in a shallow bowl—that sauce needs a home! Pour the warm sauce over the top at the table so everyone gets that “wow” moment. For the ultimate experience, serve it alongside a scoop of really good vanilla bean ice cream. The contrast of the warm pudding and cold, creamy ice cream is a religious experience. A cup of strong black coffee is the perfect bitter counterpart to cut through the sweetness and make the whole thing sing.

Mix It Up & Make It Yours!

The best recipes are a starting point for your own creativity. Here are a few of my favorite twists:

• Chocolate Chip Bliss: Swap the raisins/pecans for a cup of semi-sweet chocolate chips. It’s like a giant, warm chocolate chip cookie in pudding form.
• Apple Pie Bread Pudding: Fold in 1 cup of finely chopped apples (tossed in a little cinnamon) into the custard mixture. It’s like two classic desserts had the best baby ever.
• Bourbon Pecan Deluxe: Use bourbon in the sauce AND toast those pecans before folding them in. It deepens the flavor incredibly.
• Dairy-Free Swap: Easily make this dairy-free! Use your favorite unsweetened almond or oat milk, canned coconut milk for the cream, and a plant-based butter. It works like a charm.
• Savory Bread Pudding: Yes, really! Omit the sugars, vanilla, and spices. Sauté some onions, garlic, and sausage. Use a sharp cheddar cheese and fresh herbs like thyme. Pour the same custard base (sans sugar) over it for an incredible brunch or dinner main.

Jackson’s Chef Notes

This recipe has evolved so much since my grandma’s day. She’d laugh at my “fancy” brioche and bourbon sauce, but she’d secretly love it. I once made this for a big potluck and was so busy chatting I completely forgot the sugar in the custard. I had a panic moment when I tasted it straight from the oven, but then I realized the sauce was sweet enough to save it! No one noticed a thing, and it was still devoured. The lesson? Don’t stress. Cooking is resilient, and so are you. This recipe is forgiving. The biggest hack I can give you is to USE STALE BREAD. I can’t say it enough. It truly makes all the difference between good bread pudding and unforgettable bread pudding.

FAQs & Troubleshooting

Q: My bread pudding came out really wet and eggy in the middle. What happened?
A: This usually means it needed more baking time. Ovens can vary! Next time, leave it in for an additional 5-10 minutes until the center is set with only a slight jiggle. Also, ensure you’re using stale, dry bread. If the bread was too fresh, it can’t absorb all the custard properly, leading to a soupy texture.

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the whole pudding the night before. Just cover the unbaked custard-and-bread mixture tightly in the baking dish and refrigerate it. In the morning, let it sit on the counter for 20-30 minutes to take the chill off, then bake as directed. You may need to add a few extra minutes to the baking time.

Q: I’m not a bourbon fan. What can I use instead?
A: No problem at all! The vanilla version of the sauce is a classic for a reason—it’s delicious. You could also use a tablespoon of rum, brandy, or even a strong cold brew coffee for a different kick.

Q: Can I freeze bread pudding?
A: You can! Bake and cool the pudding completely (without sauce), then wrap the whole dish or individual portions tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat, covered, in a 350°F oven until warm. Make the sauce fresh when you serve it.

Southern Bread Pudding

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• Author: Jackson Walker
• Total Time: 1 hour 10 minutes
• Yield: 10 - 12 1x

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Description

Warm, buttery, and soaked in sweet custard, this Southern-style bread pudding is comfort food at its finest. Made with simple ingredients and a hint of warm spice, it’s finished off with a drizzle of vanilla (or bourbon) sauce that takes it over the top.

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Ingredients

Scale 1x2x3x

For the Pudding:

6 cups day-old bread, cubed (French bread or brioche works best)

2 cups whole milk

1 cup heavy cream

4 large eggs

¾ cup sugar

¼ cup brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ cup raisins or chopped pecans (optional)

2 tablespoons butter, melted (for greasing dish and dotting on top)

For the Sauce (optional but highly recommended):

½ cup butter

1 cup powdered sugar

2 tablespoons milk or cream

1 tablespoon vanilla extract or bourbon

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.

In a large bowl, whisk together milk, cream, eggs, sugars, vanilla, and spices.

Add bread cubes and gently toss to coat. Let soak for 15–20 minutes. Stir in raisins or pecans if using.

Pour mixture into prepared dish and dot the top with butter.

Bake for 45–50 minutes, or until golden and set in the center.

While baking, prepare the sauce: Melt butter in a saucepan, stir in powdered sugar and milk. Cook until smooth. Remove from heat and stir in vanilla or bourbon.

Drizzle warm sauce over the bread pudding before serving.

• Prep Time: 20 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 420 / Serving
• Sugar: 36g / Serving
• Fat: 22g / Serving
• Saturated Fat: 13g / Serving
• Carbohydrates: 50g / Serving
• Protein: 7g / Serving

Nutritional Information*

Okay, let’s be real: this is a dessert, and it’s meant to be enjoyed as a treat! This nutritional info is per serving (assuming 12 servings) and includes the vanilla sauce. Remember, this is just an estimate, as ingredients can vary.

• Calories: ~420
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 50g
• Sugar: 36g
• Protein: 7g

*This information is provided as a courtesy and is an estimate only. For precise nutritional data, use a calculator with your specific ingredients.

Final Thoughts

There you have it, friends—my ultimate guide to a Southern classic. This bread pudding is more than a recipe; it’s a reminder that the best food often comes from simplicity, a little bit of patience, and a whole lot of heart. It’s forgiving, customizable, and guaranteed to make people feel loved and cared for. I hope you’ll give it a try and make it your own. Tag me @FoodMeld on Instagram if you do—I love seeing your kitchen creations! Now, go raid that breadbox and let’s make some memories. Until next time, happy cooking!