Bread Pudding - Master Cookbook Recipe # 141

Name: Bread Pudding - Master Cookbook Recipe # 141
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 1 (one) 9x9 or 7x11-inch pan
Cuisine: Southern Cooking
Ingredients: 7 large slices old loaf bread, cut into cubes; 4 large eggs; 1/2 cup brown sugar, packed; 1/2 cup granulated sugar; 1 cup evaporated milk + 1 cup water (or 2 cups whole milk); 1/2 cup salted butter, melted; 1/2 tsp ground cinnamon (optional); 1/4 tsp ground nutmeg (optional); Add 5 Tbsp cocoa powder (like Hershey’s); Add a dash of salt; Omit the cinnamon and nutmeg

Whether you want the classic warm spices of a traditional bread pudding or the rich indulgence of a chocolate version, this recipe is a Southern staple. The combination of evaporated milk and butter creates a rich, velvety custard that transforms simple bread cubes into a decadent dessert.

This is recipe #141 in Tammy’s Master Cookbook.

Prep time: 25 minCook time: 40 minTotal time: 1 hr 5 min

Cook mode Prevent screen from turning off

Ingredients

7 large slices old loaf bread, cut into cubes
4 large eggs
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 cup evaporated milk + 1 cup water (or 2 cups whole milk)
1/2 cup salted butter, melted
1/2 tsp ground cinnamon (optional)
1/4 tsp ground nutmeg (optional)
For Chocolate Bread Pudding:
Add 5 Tbsp cocoa powder (like Hershey’s)
Add a dash of salt
Omit the cinnamon and nutmeg

Instructions

Prep Pan: Grease a 9x9 or 7x11-inch brownie pan. Layer your bread cubes evenly in the dish.
Mix Custard: In a medium bowl, whisk the eggs. Stir in the sugars, milk (and water if using evaporated), melted butter, and spices.
If making the Chocolate version: Whisk the cocoa powder thoroughly into the sugars before adding the wet ingredients to ensure it incorporates smoothly.
The Soak: Pour the mixture over the bread cubes. Let it sit for 20 minutes. This allows the bread to fully absorb the custard for a perfect texture.
Bake: Bake at 350°F for 40 minutes until the pudding is set. (If using a toaster or convection oven, lower the heat to 300°F).
Serve: This is wonderful served warm with a scoop of ice cream or cold as a sweet snack!

Notes

Tammy’s Tip: "Now, don't use fresh, soft bread for this! You want bread that’s a little bit older and firmer so it can soak up all that delicious custard without turning into mush. And if you’re making the chocolate version, mixing that cocoa with the sugar first is the trick to keeping it from getting lumpy. It’s just delicious either way!"