4.88 from 8 votes

Southern Bread Pudding

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Southern bread pudding with raisins is a foolproof dessert that will remind you of how grandma used to make it.

A classic dessert with a homemade custard that soaks right into bread cubes, there will be no doubt why this old-fashioned recipe is a holiday favorite in the south.

baking dish of bread pudding with raisins.

This easy bread pudding recipe is a great way to use leftover stale bread; it keeps it simple with vanilla and cinnamon spices. Serve it up plain or glaze it with bourbon sauce; this holiday-favorite sweet side dish and dessert recipe will surely become a family favorite. 

Ingredients

  • Bread: Cut bread into 1-inch cubes.
  • Butter: Melted unsalted butter
  • Raisins
  • Other Ingredients: Eggs, heavy cream, white sugar, ground cinnamon, and vanilla extract. Alternative: Ground Nutmeg or pumpkin spice, a pinch of salt
cutting bread into cubes.

A few important tips before getting started

  • This recipe is pretty quick to whip up, taking only about 10 minutes, but I let my bread sit for an additional 30 minutes before baking so that the bread can soak up the egg and (whipping cream or milk) mixture.
  • Before serving, drizzle with vanilla glaze or caramel topping if you want some extra sweetness. There are also additional topping suggestions below if you prefer to mix it up.
  • Common fresh bread used in this recipe is regular white bread (as shown- sandwich bread), French Bread, Italian bread, wheat bread, cinnamon raisin bread, Challah Bread, Brioche Bread, and even stale bread (day-old bread) for old-fashioned bread pudding.

How to Make Southern Bread Pudding with Raisins

  1. Preheat the oven to 350 and grease a casserole dish with nonstick cooking spray. Set aside.
  2. Cut a loaf of bread into cubes with a bread knife.
  3. Place bread into prepared baking dish.
  4. Drizzle with melted butter and sprinkle with raisins.
  5. In a separate mixing bowl, add eggs and whisk until the egg mixture is combined.
  6. Stir in heavy whipping cream, granulated sugar, ground cinnamon, and vanilla extract, and mix well.
southern bread pudding being made.
  1. Pour creamy custard mixture over bread cubes. Let the bread mixture sit for 30 minutes so the cubed bread can soak up all simple ingredients. 
  2. Bake for 40-45 minutes until cooked through and the top is a light golden brown. Serve warm bread pudding immediately for best results. 
how to make southern bread pudding recipe.

Bread Pudding Topping Ideas

While this classic Southern recipe is fine on its own, many people love toppings. Here are some suggestions that go great on bread pudding.

  • Caramel Sauce
  • Chocolate Chips
  • Bourbon Sauce
  • Custard Glaze (learn how to make custard glaze here)
  • Vanilla Sauce
  • A dusting of powdered sugar or brown sugar
  • Serve alongside vanilla ice cream
  • Cinnamon Sprinkle

Can bread pudding be made ahead of time? 

Absolutely! Just assemble it and place it in the fridge. Remove from the refrigerator about 30 minutes before baking and bring the dish to room temperature. Just note that as you soak the bread, the bread softens up more and more, and it turns more into custard versus holding a bread cubed shape. This is more of a personal preference. 

Stale Bread vs. Fresh Bread
Stale bread gives less and can retain shape when the egg mixture is dumped. Fresh pieces of bread soak up the custard quicker and become softer. Either way tastes great.

How to store Bread Pudding
Store leftovers in an airtight container in the fridge for up to 2 days. 

spoonful of bread pudding.

Best Recipes for Leftover Bread Use

If you are looking for more ways to use bread, we have a lot of options that take this side into another direction. These can all be served alongside this southern bread pudding as they are all unique.

4.88 from 8 votes

Southern Bread Pudding


Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Southern Bread pudding with white bread and raisins is a simple and foolproof Southern bread pudding dessert that will remind you of how grandma used to make it. Perfect warm out of the oven, you can use left over bread to spoon up this cinnamon, raisin and sugary fall favorite. Although not diet friendly, its worth every last bite to break the fast!

Ingredients
 

  • 6 slices white bread
  • 2 tablespoons melted butter
  • 1/2 cup raisins
  • 4 eggs
  • 2 cups whipping cream
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set baking dish aside.
  • Cut bread into 1" cubes with a bread knife. Place cubed bread into prepared dish.
  • Drizzle top of the bread with melted butter and sprinkle with raisins.
  • In a separate mixing bowl, crack eggs and whisk.
  • Stir in heavy whipping cream, granulated white sugar, ground cinnamon and vanilla extract. Mix all ingredients well.
  • Pour egg mixture over bread and let sit at room temperature for 10-30 minutes allowing the egg to soak into the bread.
  • Bake bread pudding for 35-40 minute. Watch oven and check around the 35 min mark, once the knife comes out clean, bread is done. Top should be golden brown and the sides of the bread pudding will start to pull from baking dish.
  • Serves 6-8

Notes

Can bread pudding be made ahead? 
Absolutely! Just assemble and place baking dish into the fridge. Remove from the refrigerator about 30 minutes before baking and bring the dish to room temperature.
Just note that as you soak the bread, the bread softens up more and more, and it turns more into custard versus holding a bread cubed shape. This is more of a personal preference. 
Stale Bread vs. Fresh Bread
Stale bread gives less and can retain shape when the egg mixture is dumped. Fresh pieces of bread soak up the custard quicker and become softer. Either way tastes great.
How to store Bread Pudding
Store leftovers in an airtight container in the fridge for up to 2 days. 
How to make stale bread
Prefer to use stiffer stale bread? Stale bread can be made by putting fresh bread in the oven for about 5 minutes on 350, adding to a very light toaster oven, or simply leaving it out on the counter exposed to air for a day. 

Nutrition

Serving: 0.5cup | Calories: 429kcal | Carbohydrates: 40g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 190mg | Fiber: 1g | Sugar: 28g

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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4.88 from 8 votes
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One Comment

  1. Sounds very tasty!
    I’ll try it a Christmas.

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