Paula Deen Bread Pudding Recipe
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Paula Deen’s bread pudding is a tasty fall treat you’ll love. It’s easy to make and packed with flavor. This dessert combines soft bread, creamy custard, crunchy pecans, and a sweet brandy sauce.
You can whip up this bread pudding in no time. It’s perfect for chilly evenings or when you want to impress your guests. Give it a try and see why it’s become a favorite for so many people!
Exact Ingredients List
Here’s what you’ll need to make Paula Deen’s delicious bread pudding. The recipe is split into three parts: the main pudding, pecan topping, and brandy butter sauce.
Ingredients
For the bread pudding base:
- 2 cups white sugar
- 5 large eggs
- 2 cups milk
- 2 teaspoons vanilla extract
- 3 cups stale Italian bread (about 24 ounces)
Mix these ingredients to create the custard that will soak into the bread. The stale bread works best as it soaks up more flavor.
Pecan Topping Ingredients
To make the crunchy, sweet topping:
- 1 cup packed light brown sugar
- 1/4 cup softened butter
- 1 cup chopped pecans
Combine these items to sprinkle over the bread pudding before baking. This adds a nice texture and nutty flavor to the dessert.
Sauce Ingredients
For the rich brandy butter sauce:
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1/2 cup melted butter
- 1 egg, lightly beaten
- 1/4 cup brandy
Cook these ingredients together to make a warm, sweet sauce. You’ll drizzle this over the baked pudding for extra flavor and moisture.
Instructions
Preheat your oven to 350°F (177°C). Grease a 13×9-inch baking dish with cooking spray or butter.
Place the bread cubes in the dish. In a bowl, whisk eggs, sugar, milk, and vanilla. Pour this mix over the bread. Let it sit for 10 minutes.
Mix soft butter, brown sugar, and pecans in a small bowl. Sprinkle this topping over the bread mixture.
Bake for 35-45 minutes until golden and set. While it bakes, make the sauce.
For the sauce, whisk sugar and melted butter in a saucepan. Add egg and vanilla, whisking well. Heat gently until sugar dissolves. Stir in brandy until smooth.
Serve your bread pudding warm or cold, topped with the brandy butter sauce. Enjoy your homemade Paula Deen-inspired dessert!
Possible Substitutes List & Recipe Variations
You can swap out some ingredients in Paula Deen’s bread pudding recipe. Try these tasty options:
Bread:
- Brioche
- Challah
- French bread
- Croissants
Instead of white sugar, use brown sugar or maple syrup for a richer flavor.
Milk alternatives:
- Almond milk
- Coconut milk
- Half-and-half
Add fruits for extra flavor:
- Raisins
- Diced apples
- Sliced bananas
Spice it up with:
- Cinnamon
- Nutmeg
- Allspice
For a chocolate twist, mix in chocolate chips or cocoa powder.
You can skip the brandy in the sauce or replace it with:
- Rum
- Bourbon
- Vanilla extract
Want a healthier version? Use whole wheat bread and reduce the sugar. You can also use egg substitutes or plant-based milk.
For a savory bread pudding, omit the sugar and add cheese, herbs, and cooked vegetables.
Tips, Tricks & Storing
Use stale bread for the best texture. Fresh bread can make your pudding too mushy. If you only have fresh bread, leave it out overnight to dry.
Don’t overmix the custard. Gentle whisking keeps the pudding light and fluffy.
Let the bread soak up the custard for at least 10 minutes before baking. This ensures every bite is moist and flavorful.
For extra richness, try using half-and-half instead of milk.
Store leftover bread pudding in the fridge for up to 3 days. Cover it tightly with plastic wrap or transfer to an airtight container.
To reheat, microwave individual portions for 30-60 seconds. You can also warm it in a 300°F oven for about 15 minutes.
Freeze bread pudding for up to 3 months. Wrap it well in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Make the sauce just before serving for the best flavor and texture. If you have leftover sauce, store it separately from the pudding.
Try different mix-ins like raisins, chocolate chips, or diced apples for variety. Add them to the bread mixture before pouring in the custard.
