Give us, this day…’Our Daily Bread’.
I thought I would share some of ‘Our Daily Bread’ that Poppy and I enjoy! Today we enjoyed bread pudding…Southern Style!
I make bread every week for Poppy’s lunches. I made too many loaves last week so I decided to make some bread pudding. What a great thing leftover bread is!
This is such a simple but delicious dessert and I can’t believe I didn’t like it when I was a kid!
What was I thinking?
I have made Southern Style bread pudding, many times, with whiskey sauce, but never with buttermilk (in the whiskey sauce). I am loving this one! It is wonderful! I am so happy that my Brother-In-Law left his Jack Daniels at my house! He won’t miss it, right? I might have to make him some of this when he comes back to get his whiskey! I made some oh so delicious gravy with it once too. Hmm…I might be in trouble!
The Recipe for Southern Style Bread Pudding…from the Range:
I used 11 cups bread crumbs…combination of whole wheat/oat bread and a couple of leftover rolls from Easter.
5 cups milk (canned and whole milk combined)
4 extra large eggs
2 teaspoons vanilla
1 c. granulated sugar
1 1/2 teaspoons cinnamon
dash of salt
3/4 cup pecans, chopped (and additional nuts to sprinkle over the top…about 1/4 to 1/3 cup)
3/4 cup raisins
Preheat oven to 350 degrees.
Butter the bottom of a 9 x 13 in baking pan.
Tear the bread into medium and small pieces and place in a large bowl. Mix sugar, dash of salt and cinnamon together and mix into bread crumbs. In a separate bowl, mix together…milk, beaten eggs and vanilla and pour over bread crumbs. Mix well, allow the bread to soak up the liquid for 5 – 10 minutes. Fold in pecans and raisins. Pour into prepared baking pan. Sprinkle with a light layer of pecans . Bake at 350 degrees…for 30 -40 minutes…or until lightly browned and a knife inserted in the center comes out clean.
Serve warm with Bourbon Sauce
Recipe for Bourbon Sauce:
1 1/2 cup Granulated sugar
9 T. Butter
3/4 cup Buttermilk
2 -3 Tablespoons Bourbon / Whiskey (I used Tennessee Whiskey)
3/4 teaspoon baking soda
1 1/2 T. white Corn Syrup
1 1/2 teaspoon vanilla
Melt the butter in a small saucepan. Add all other ingredients and boil for one minute. Let set for a little while before serving (it will thicken up a bit).
Drizzle over bread pudding and…if you like, ice cream.
(I discovered a new flavor of Breyer’s Ice Cream…Vanilla Caramel. It accompanies this dessert quite nicely!)
7 thoughts on “Our Daily Bread…today…Southern Style Bread Pudding!”
Yum! I’m bookmarking this one; thanks for sharing. ~ Marsha
It really is yummy! The sauce is incredible and I love sharing some of my new faves. I hope you’ll enjoy it as much as we do.
Wow, I feel so ignorant as a carb lover to be unaware of Southern style bread pudding! Looks great 🙂
Big smile! Isn’t it great to find new ‘food things’? Such as corn in pancakes! Sounds Southern to me….going to try your sour cream and corn pancakes soon! Glad you stopped by!
Thanks for checking out WATP! Let me know how those puppies turn out for ya 🙂
It looks absolutely delicious. It’s probably because I’m from a dfferent region, but I’ve never seen a bread pudding recipe that called for pecans before..
I make things up a lot…but found out that it is a normal Southern Fare addition! Give it a try…especially the sauce!
I hope your day is blessed!