Southern Bread Pudding recipe
There’s nothing quite as satisfying as a sweet, rich, comforting bread pudding—and nobody
does it better than the South. If you can’t find candied pecans at the store, feel free to use regular
toasted nuts; but the candied pecans make a special finishing touch.
4 cups stale Brioche bread, cut into small cubes
4 eggs, lightly beaten
1 cup whole milk
1 cup heavy whipping cream
1/3 cup packed brown sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup candied pecans, chopped
1.Lightly grease a small casserole dish; place bread inside. Set aside.
2.Combine eggs, milk, cream, sugar, vanilla, and salt in a medium bowl. Pour over bread; mix with hands to gently
coat with liquid. Chill 1 hour.
3.Preheat oven to 375°F. Place casserole dish on middle rack and bake 30 minutes; remove from oven and top with
candied pecans. Bake until golden and puffy, an additional 10 to 15 minutes.
4.Cool 10 minutes, slice, and serve.
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