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Georgia Bread Pudding

(10 Votes)
Georgia Bread Pudding
SERVES
8
COOK TIME
30 Min

Georgia's known for having some of the most amazing desserts the South has to offer and this Georgia Bread Pudding is no exception. There's just something irresistible about the combination of butter, vanilla, a few warm spices, and some raisins. Just the smell of it baking could make a person want to grab a spoon and dig in!

What You'll Need

  • 1 cup sugar
  • 1 (12 ounce) can evaporated milk
  • 2 cups whole milk
  • 4 egg yolks
  • 5 1/3 tablespoons (1/3 cup) butter, melted
  • 1/4 cup raisins
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 9 slices white bread with crusts, cut into cubes

What to Do

  1. Preheat oven to 400 degrees F.
     
  2. In a large bowl, thoroughly mix sugar, evaporated and whole milk, and egg yolks. Add melted butter, raisins, vanilla extract, and spices; mix well. Add bread cubes and toss to saturate bread. Pour mixture into a greased 8-inch square baking dish.
     
  3. Bake 25 minutes until pudding is lightly browned and set. Let cool before cutting. (The pudding will get firmer and be easier to cut when cool.) Cut into squares; reheat slightly in microwave before serving, if desired.
     

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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this is 5511681, I made one of those pesky typo's below, should read loves recipes from my roots.

Try this "GEORGIA" BREAD PUDDING. I am a Georgian living in Maryland but still lovws recipes from my roots, my mother Ina was one of the best cooks ever.

Your site is 100% in my book.

I have used this recipe ever since I started watching Mr Food on Talk of the Town in N.C. more than 30 years ago. I love this recipe and always use leftover heels, usually whole wheat, and serve it with hot lemon sauce. It is wonderful. I lost my original recipe and am so relieved to find it here.

I made this twice, first time I used pumpernickel and rye old breads....turned out really good. Tried it a wk later with white crusty bread it was better.....the crust on the dish was much better...so now I know sometime you just can't substitute things.

How many CUPS of bread cubes are used? Bread slices vary considerably so measurement should be in cups in order to have the right amount for the liquid. Is a firm bread like French preferred to a common soft and squishy sandwich bread? Thank you, Mr. Food.

Hi there! This recipe was created in mind with what bread people would have on-hand. That said, you can definitely use French bread in this recipe. Though the Test Kitchen as not made this recipe using French bread, we believe that 4-5 cups of cubed French bread should be the correct amount. If you do make this recipe and enjoy it, let us know. We would love to hear your feedback. Enjoy!

It was very easy to make and very very good. I have made it several times. I substitute splenda for the sugar.

This is so good! Serve it with either hot rum sauce or vanilla sauce.

I was wondering, why just the egg yolks. Why not use the whole egg?

Hi there! We used only egg yolks in this recipe to give the bread a firmer texture. However, you can use the whole egg if you prefer. It will still taste very good! :)

I would add vanilla sauce to top it off.

Ooooh, this is sooo good!

I just made this recipe and its VERY VERY good! I added a lot more raisins, because I like raisins, and serve it warm over ice cream, YUMMY!

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