Paula Deen Bread Pudding Recipe

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Paula Deen’s bread pudding is a sweet treat that’s perfect for chilly fall days. This dessert combines stale bread, eggs, milk, and sugar to create a soft, custardy base. The recipe makes 15 servings and takes only 30 minutes of total prep and cook time.

You’ll love the crunchy pecan topping and rich brandy butter sauce that take this bread pudding to the next level. It’s an easy-to-make comfort food that’s sure to impress your family and friends.

Exact Ingredients List

Here’s what you’ll need to make Paula Deen’s bread pudding. The recipe is split into three parts: the main ingredients, pecan topping, and sauce.

Ingredients

You’ll need:

• 2 cups white sugar
• 5 large eggs
• 2 cups milk
• 2 teaspoons vanilla extract
• 3 cups stale Italian bread (24 ounces)

Make sure your bread is slightly dry. This helps it soak up the custard better. If your bread is fresh, you can dry it out in a low oven for a few minutes.

Pecan Topping Ingredients

For the crunchy, sweet topping:

• 1 cup packed light brown sugar
• 1/4 cup softened butter
• 1 cup chopped pecans

Chop your pecans finely for the best texture. If you’re not a fan of pecans, you can swap them for walnuts or almonds.

Sauce Ingredients

The sauce takes this pudding to the next level. You’ll need:

• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 cup melted butter
• 1 lightly beaten egg
• 1/4 cup brandy

If you prefer not to use alcohol, you can replace the brandy with milk or cream. The sauce will still be tasty, just a bit less rich.

Instructions

Preheat your oven to 350°F (177°C). Grease a 13×9-inch baking dish.

Place bread cubes in the dish. Mix sugar, eggs, milk, and vanilla in a bowl. Pour this mixture over the bread. Let it soak for 10 minutes.

In another bowl, combine brown sugar, soft butter, and pecans. Sprinkle this topping over the soaked bread.

Bake for 35-45 minutes until golden and set.

For the sauce, whisk sugar, melted butter, egg, and vanilla in a saucepan. Heat gently until sugar dissolves. Stir in brandy until smooth.

Serve your bread pudding warm or cold. Pour the sauce over each serving for extra sweetness.

Enjoy your homemade Paula Deen-style bread pudding!

Possible Substitutes List & Recipe Variations

You can swap out a few ingredients to make this bread pudding your own. Try using French bread or brioche instead of Italian bread for a different texture.

Don’t have brandy? Use rum or bourbon in the sauce. Or skip the alcohol and add more vanilla for a non-alcoholic version.

Want to change up the flavors? Here are some tasty ideas:

• Add 1 cup of chocolate chips to the bread mixture
• Mix in 1 cup of raisins or dried cranberries
• Sprinkle 1 teaspoon of cinnamon into the custard
• Use maple syrup instead of sugar in the sauce

For a lighter version, you can use whole wheat bread and replace half the sugar with a natural sweetener like stevia.

If you’re dairy-free, try unsweetened almond milk instead of regular milk. You can also use coconut oil in place of butter.

No pecans? Walnuts or almonds work great too. Or leave out the nuts if you prefer.

Feel free to play around with these ideas. The basic recipe is very forgiving, so have fun and make it your own!

Tips, Tricks & Storing

Use stale bread for the best texture. Fresh bread can make your pudding too mushy.

Don’t skip the soaking step. Let the bread soak up the custard for at least 10 minutes before baking.

Try different types of bread like challah or brioche for unique flavors.

Add raisins or other dried fruit for extra sweetness and texture.

Make sure your eggs are at room temperature before mixing. This helps them blend better with other ingredients.

Store leftover bread pudding in an airtight container in the fridge for up to 3 days.

To reheat, microwave individual portions for 30-60 seconds or warm in a 300°F oven for 10-15 minutes.

You can freeze bread pudding for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.

Thaw frozen bread pudding overnight in the fridge before reheating.

For a non-alcoholic version, replace the brandy in the sauce with apple juice or milk.