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+ servings

Southern Bread Pudding

Rachel Norman
This southern bread pudding is a dessert my grandmother used to make often. It tastes sweet and is made in a snap!
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8
Calories 380 kcal

Ingredients
  

  • 10 slices bread stale
  • 1 tsp Cinnamon ground
  • 1 cup raisins
  • 2 each eggs large
  • 2 cups sugar
  • 2 cups milk

Instructions
 

  • Preheat oven to 350°.
  • Tear up or cut stale bread into small pieces.
  • Use 1/2 of bread pieces to form two layers in the bottom of the skillet or baking pan. If using baking pan, lightly spray with cooking oil.
  • Sprinkle the cinnamon over the layers and evenly sprinkle raisins over the mixture.
  • Next add the rest of the bread cubes and then cover with cinnamon and raisins.
  • Combine eggs, sugar, and milk into bowl whisking until thoroughly mixed.
  • Pour the liquid mixture over the bread layers slowly to make sure it drains into the cracks. Rinse the bowl with a little water and pour over the bread.
  • Place top on skillet and cook at 300° for 20 minutes. Stirring after the first 5 minutes to prevent burning. After 20 minutes turn heat down to 250° for 10 minutes. Then turn it off and let simmer.
  • If baking the pudding in the oven, use 9 ¾ X 9 ¾ X 2 Corning ware dish (or similar pan) and bake in 350° oven. Stir after 5 minutes to avoid burning and to mix well. Bake until pudding is set and it passes the toothpick test. Approx. 30-35 minutes depending on your oven.
  • Optional: Top with roasted pecans, your own glaze/sauce, or ice cream, or whipped topping.

Nutrition

Serving: 8gCalories: 380kcalCarbohydrates: 85gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 7mgSodium: 214mgPotassium: 294mgFiber: 3gSugar: 55gVitamin A: 99IUVitamin C: 1mgCalcium: 126mgIron: 2mg
Keyword bread, cool whip, eggs, pecans, pudding, raisins
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