Paula Deen Bread Pudding Recipe
The Paula Deen Bread Pudding Recipe is rich, moist and full of warm, comforting flavors.
Ingredients
- 6 cups cubed day-old bread French or brioche works best
- 2 cups whole milk
- 1 cup heavy cream
- 4 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg optional
- 1/2 cup raisins optional
- 1/4 cup unsalted butter melted
For Bourbon or Vanilla Sauce (optional):
- 1/2 cup butter
- 1 cup powdered sugar
- 1/4 cup bourbon or milk
- 1 teaspoon vanilla extract
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9x13 baking dish.
Prepare Bread
- Cube the day-old bread into 1-inch pieces and place in the baking dish. Sprinkle raisins if using.
Make Custard
- In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon and nutmeg.
Pour Custard Over Bread
- Pour the custard evenly over the bread cubes. Press down gently to soak the bread.
Add Butter
- Drizzle melted butter over the soaked bread mixture.
Let Sit
- Let the bread soak for 10 minutes so it absorbs the custard.
Bake
- Place in oven and bake for 45–50 minutes until golden and set in the center.
Prepare Sauce (Optional)
- In a small saucepan, melt butter. Stir in powdered sugar, bourbon (or milk) and vanilla until smooth.
Cool Slightly
- Let bread pudding cool for 10 minutes before serving.
Serve
- Cut into squares and drizzle with bourbon or vanilla sauce. Enjoy warm.
Notes
- Use brioche or challah for extra richness.
- Add chocolate chips for a sweeter version.
- Toast nuts for texture and flavor.
- Substitute half the milk with heavy cream for extra creaminess.
- Sprinkle powdered sugar on top for presentation.
- Serve with a scoop of ice cream for indulgence.