Very Simplistic Bread Pudding {Granny's Recipe}

My Mother always cooked exceptionally great food with few ingredients, and her Very Simplistic Bread Pudding was no exception.

OLD FASHIONED SOUTHERN BREAD PUDDING

There are no special ingredients or fussy techniques to make bread pudding.  This dessert was born out of hard times to use every little bit of leftover bread.  And has become a beloved dessert of the South.

Growing up, I never thought of this dessert as a no-frills dessert, just a delicious, comforting dessert that makes you look forward to leftover rolls, breakfast toast, and any stale bread in the bread box.    

There were times you would find my Mother laying sliced bread on a baking sheet to dry out, and you knew what was coming.

I have tried Bread Pudding at many restaurants, and none seems to taste like my Mother's, except for this one restaurant where we eat fish.  

My husband goes to eat their fish, and I go to eat their decadent Bread Pudding With Vanilla Sauce.  

What do they say?   Opposites attract.....

There is one rule with my Bread Pudding, no raisins.  

Mother didn't put them in hers, and I don't put them in mine.  

One of her secrets to a rich, creamy Bread Pudding was when she took it out of the oven, she would pour melted butter all over the top, and we couldn't wait to dig in.

I still can't decide if I like my Bread Pudding best served hot or cold.  

It's one of those things where if I eat it hot, I like it best hot, and when I eat it cold, I like it best cold. I just know it is delicious!  

I have found that it is best to cut back on the sugar if I am going to serve it with a sauce.

Not very often, but sometimes Mother would serve her Bread Pudding with ice cream.  

I loved that my Mother knew---- The most simplistic of desserts are comfort food at Best!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR OLD FASHIONED SOUTHERN BREAD PUDDING

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Old Fashioned Southern Bread Pudding and similar recipe ideas you can have.

You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.

TIPS AND TIDBITS TO MAKE THE BEST OLD FASHIONED SOUTHERN BREAD PUDDING

Use stale bread.  Dry stale bread soaks up the custard well.  If you don't have stale bread, leave the bread on the counter overnight or first thing in the morning to make that evening.

Let bread soak in custard. The bread pudding will have a more even, creamy texture if the bread hangs out in the custard until soaked, rather than the custard coming halfway up the bread and then baking.

Baking. To tell if the bread pudding is done, insert a knife in the center of the dish. If the knife comes out clean, the bread pudding is done. Check 10-15 minutes before the desired time on the recipe. Do not overcook; the bread pudding will be dry.

Serving.  You can enjoy bread pudding warm or cold. If after refrigerating, you can place the bread pudding in a preheated oven at 350 degrees. F. for 10-15 minutes to reheat.  Or just pop individual servings in the microwave for 30 seconds.  

Leftovers.  Cool the leftover bread pudding to room temperature, cover it with plastic wrap, or store it in an air-tight container for up to 5 days.

WHAT YOU NEED TO MAKE OLD FASHIONED SOUTHERN BREAD PUDDING

White bread (dry hot dog buns, rolls, or French bread)

Butter

Evaporated milk (not condensed)

Whole milk

Sugar

Whole eggs

Vanilla

Cinnamon

Nnutmeg

HOW TO MAKE OLD FASHIONED SOUTHERN BREAD PUDDING

Preheat oven to 350 degrees F.  Butter a 9 x 13 baking dish.  Reserve the rest of the stick of butter for later use.

Spread the bread cubes evenly in the bottom; set aside.

In a large bowl, mix together evaporated milk, 1 cup of whole milk, sugar, eggs, and vanilla until the eggs are completely mixed in.

Add cinnamon and nutmeg and mix well. Immediately pour over bread; let set for 5-10 minutes, pressing down occasionally.

If the bread is too dry, pour additional milk over it. 

Bake in the oven for 35-45 minutes until bubbly and golden brown and a toothpick comes out clean.

Melt the rest of the stick of butter that was used to butter the dish and pour evenly over the hot pudding as soon as it comes out of the oven.

Serve warm or cold, and if you like, top with a sauce of your choosing.

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