Tuesday, September 8, 2009

Old Fashioned Southern Bread Pudding

A southern bread pudding using leftover bread and a can of fruit cocktail and finished with a drizzle of whiskey sauce.

Old Fashioned Bread Pudding

Ah, old fashioned bread pudding. A dessert born out of economics and the need to use up stale bread, turned into a delectable, delicious plate of total comfort. You cannot consume a slice of this and help but feel like you just got a big ole hug. And I just so happened to have a half a loaf of French bread leftover from this weekend! Lucky me. Oh. My. Goodness. Y'all. This is soooooo good.

Before you scoff at the use of fruit cocktail in this recipe, I challenge you to give it a try first. I got the idea from a recipe shared by Paula Deen for Bill Nicholson's Krispy Kreme Bread Pudding. I even made my own version of glazed doughnut bread pudding! You can substitute other kinds of fruit, just be sure to drain it well and then just pulse it up a bit to crush it. I also happen to love this bread pudding with raisins and I prefer mine with golden raisins - some folks just leave them out all together. But... I do always like my bread pudding with a bit of Whiskey Sauce. It's just the perfect finish! Mine uses no eggs, so no worries with the raw egg thing.

This doubles fantastic for a larger pan and what a southern favorite! Can I get a collective yum? Oh, and before you leave, pop over and check out my New Orleans Creole Style Bread Pudding. It's extra rich and decadent and it has meringue y'all! Go look and don't worry - I'll hold your place.

Now, let's go make this bread pudding - here's how!

For more of my favorite bread pudding recipes, visit my page on Pinterest!

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Recipe: Old Fashioned Southern Bread Pudding

©From the Kitchen of Deep South Dish©
Prep time: 15 min |Cook time: 1 hour | Yield: About 6 servings

  • 1/2 pound loaf of French bread, or about 4 to 5 cups leftover stale biscuits or bread
  • 1 cup of whole milk
  • 1 cup of half and half
  • 2 eggs
  • 1 cup of granulated sugar
  • 1 tablespoon of pure vanilla extract
  • 1/2 cup of golden raisins, optional
  • 1 (15 ounce) can of fruit cocktail, drained
  • 2 tablespoons of unsalted butter, melted
  • Whiskey Sauce (click here for recipe)

Preheat oven to 350 degrees F. Whisk together the milk and half and half. Tear the bread into small pieces and put into a large container for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.

In a separate bowl, whisk the eggs with the sugar and vanilla until well blended. Pulse the fruit in a food processor or blender to break it up, but don't puree it. Add the raisins and fruit cocktail to the egg mixture, pour over the bread and gently mix. Put the melted butter into the bottom of a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish.

Bake uncovered at 350 degrees F for 1 hour, or until bubbly on the sides, golden brown and set in the middle. Let cool for about 5 minutes before cutting into squares. Drizzle each serving with whiskey sauce. Doubles great.

Cook's Notes: Some people scoff at the use of fruit cocktail in my recipe, but I say don't knock it till you've tried it. If you are really against it, use this recipe, omit the fruit cocktail and increase the eggs to 3, the butter to a half stick (1/4 cup), and the milk and half and half to 1-1/2 cups of each. That should do it.

May substitute a wide variety of leftover breads, rolls, buns, or a combination of them. You’ll need about 4 or 5 cups of rough cut, or cubed bread.

Bread Pudding French Toast: Prepare bread pudding as above, except using a large loaf pan. Let cool, then refrigerate overnight. Cut into 1/2 inch slices and place slices in a rimmed baking sheet or pan. Beat together 4 eggs with 1 cup milk; pour over slices and sprinkle with a cinnamon sugar mixture. Turn slices and sprinkle other side. Let rest for 15 minutes. Heat 1 tablespoon butter in a large skillet and pan fry slices in batches until browned on both sides, adding additional butter as needed per batch. Add a pat of butter and sprinkle with sifted powdered sugar before serving, if desired. Offer hot syrup at the table.

Source: http://deepsouthdish.com

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Posted by on September 8, 2009

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