Are you craving a warm, comforting dessert that tastes like a hug? Look no further than this delectable Paula Deen-inspired bread pudding recipe! This easy recipe transforms leftover bread into a creamy, custard-soaked masterpiece, perfect for satisfying your sweet tooth after a delicious homemade dinner. It's a simple yet elegant dessert that's sure to impress your family and friends, proving that sometimes the best recipes are the simplest. This recipe is perfect for those looking for quick dinner ideas and easy recipes that don’t compromise on flavor.
Ingredients:
- 1 loaf (1 pound) challah bread, day-old, cubed (about 6 cups)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions:
Step 1: Prepare the Bread
Preheat your oven to 350°F (175°C). Generously grease a 9x13 inch baking dish. Lightly toast the cubed bread for about 5-7 minutes to help prevent it from becoming soggy. This step is optional, but recommended.
Step 2: Mix the Custard
In a large bowl, whisk together the granulated sugar, brown sugar, nutmeg, cinnamon, and salt. In a separate bowl, whisk together the eggs, milk, heavy cream, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until well combined.
Step 3: Combine and Bake
Add the cubed bread, raisins (if using), and nuts (if using) to the custard mixture. Gently toss to ensure all the bread pieces are evenly coated. Pour the bread pudding mixture into the prepared baking dish.
Step 4: Baking and Serving
Bake for 45-55 minutes, or until the bread pudding is set and golden brown on top, and a toothpick inserted into the center comes out clean. Let it cool slightly before serving. This bread pudding is delicious served warm, possibly with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Tips for the Best Bread Pudding:
- Day-old bread is key: Using slightly stale bread prevents the pudding from becoming too soggy.
- Don't over-mix: Gently toss the bread into the custard to avoid breaking it up too much.
- Check for doneness: Use a toothpick to check for doneness to avoid overbaking.
- Get creative with add-ins: Feel free to experiment with other add-ins, such as chocolate chips, dried cranberries, or different types of nuts.
Variations:
- Chocolate Bread Pudding: Add 1/2 cup of unsweetened cocoa powder to the custard mixture for a rich chocolate flavor.
- Apple Bread Pudding: Add 2 cups of diced apples to the mixture for a delicious fruity twist.
- Pumpkin Bread Pudding: Incorporate 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice for a fall-inspired treat.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 18-22g Protein: Approximately 8-10g Carbohydrates: Approximately 40-45g
This delicious Paula Deen-inspired bread pudding is a perfect example of Southern comfort food. It's a fantastic way to use up leftover bread and create a delightful dessert that’s both easy and satisfying. Whether you're a beginner or an experienced baker, this recipe is sure to become a staple in your kitchen. Enjoy!